The Balance Diet
If you want to get your children interested in cooking, there’s no easier
way to start than with pancake batter – especially with this foolproof recipe.
Preparation time: 5 minutes
Cooking time: 20 minutes
Wheat free, Gluten free, Vegetarian
Preheat oven to 110°C/225°F/Gas mark ¼,
and place one large ovenproof plate inside
© 2019 Jennifer Irvine / Black Dog Publishing · Reproduced with permission. · Recipe and images from 'The Balance Diet - Quick and Easy Recipes to Feel Healthy and Slim' by Jennifer Irvine, published by Weidenfeld & Nicolson. Photography by Dan Jones.
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Sift the flour into a large mixing bowl. In a separate bowl,
combine the eggs and milk, and pour slowly into the flour,
whisking gently. When all of the egg mixture has been added,
whisk more vigorously until you have a smooth pouring
consistency. Transfer the mixture to a pouring jug.
In a bowl, mash the bananas. Split the vanilla pod in half and
using a sharp knife, scrape the seeds out. Add the cinnamon
and vanilla seeds to the bananas.
Heat the oil in a non-stick frying pan over a medium heat. Pour
a small amount of the batter into the centre of the pan and
swirl the mixture to the sides of the pan in a thin layer.
Leave the crêpe to cook, untouched, for about 2 minutes,
then check that it is light brown underneath. If so, turn it and
cook for a further 2 minutes on the other side. Transfer to the
warmed plate, cover with a tea towel, and pop the plate back
in the oven while you make the other crêpes.
Repeat the process, transferring each crêpe to the warm
oven, until you have used up all the batter.
Place a couple of tablespoons of the banana mixture in a line
across the centre of each crêpe, add a few strawberries and a
drizzle of honey (if using) then fold or roll up.