Cinnamon crêpes with griddled bananas
3
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This time of year calls for bright, fresh flavours, whether you fancy something sweet or savoury.
Ingredients
Wholemeal Flour
60 g
Salt
¼ teaspoon(s)
Ground Cinnamon
1 teaspoon(s), level, 1/2 tsp, plus extra to serve
Egg, whole, raw
1 medium, raw
Skimmed Milk
150 ml
Calorie controlled cooking spray
4 spray(s)
Banana
4 medium
Honey
1 tablespoon(s), level
0% fat natural Greek yogurt
100 g
Instructions
1
Preheat the oven to 150°C, fan 130°C, gas mark 2. Sift the flour, salt and ground cinnamon into a bowl.
2
In a separate bowl, combine the egg and skimmed milk, then whisk the egg mixture into the flour mixture.
3
Mist a nonstick pan with the cooking spray and set over a medium heat. Add a quarter of the batter, then tilt the pan until the base is coated. Cook for 2 minutes, then flip and cook for another 1 minute. Transfer the crepe to a baking tray and keep warm in the oven. Repeat to make 4 crepes, keeping them separated on the baking tray with nonstick baking paper.
4
Heat a griddle pan over a high heat until just smoking. Halve the bananas lengthways and mist with cooking spray, then griddle for 2 minutes on each side until lightly charred. Cut into pieces.
5
Top the crepes with the bananas, then fold in half and drizzle over 1 tablespoon clear honey between the 4 pancakes. Serve each with 25g 0% fat natural Greek yogurt, with extra ground cinnamon sprinkled over the top.
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