Serving Details
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Recipe Description
Enjoy a healthy twist on a classic breakfast with these Cinnamon Crêpes from The Cook Book. Soft and thin, these lightly spiced crêpes are filled with creamy nut butter, sweet sliced banana, and tart raspberries — a delightful mix of flavors and textures that’s as nutritious as it is indulgent.
Cooking Time
- Preparation: 10 minutes
- Cooking: 15 minutes
Nutritional Information (Per Serving)
- Calories: 290 kcal
- Protein: 7g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 5g
- Sugar: 9g
Ingredients
- ½ cup wholemeal flour
- ½ cup milk (dairy or plant-based)
- 1 egg
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp olive oil or melted butter (plus more for frying)
- 4 tbsp nut butter (peanut, almond, or cashew)
- 2 bananas, thinly sliced
- 1 cup fresh raspberries
- Optional: drizzle of honey or maple syrup
Method
- In a mixing bowl, whisk the flour, egg, milk, cinnamon, vanilla, and oil until smooth.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour a small amount of batter into the pan and swirl to spread thinly.
- Cook for 1–2 minutes on each side until lightly golden. Repeat for remaining batter.
- Spread 1 tbsp nut butter over each crêpe.
- Add banana slices and raspberries, fold or roll the crêpes, and serve warm.
- Drizzle with honey or maple syrup if desired.
FAQs
Q: Can I make the crêpe batter ahead of time?
A: Yes, the batter can be made and stored in the fridge for up to 24 hours.
Q: Are these suitable for a gluten-free diet?
A: Use gluten-free flour instead of wholemeal flour for a gluten-free version.
Q: What’s a good dairy-free alternative?
A: Swap milk with almond, oat, or soy milk, and use coconut oil for frying.
