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Crêpes with banana & Greek yoghurt
Mix & match your favourite fillings
Crêpes with banana & Greek yoghurt
Serves 4
Cooks In15 minutes plus resting
DifficultyNot too tricky
River Cottage Gluten Free
Tap For Method
Ingredients
- CRÊPES
- 130 g sorghum flour
- 300 ml whole milk
- 2 tablespoons full-fat Greek yoghurt
- 2 large free-range eggs
- unsalted butter, coconut oil or duck fat , for frying
- FILLING
- 4 ripe bananas , or other fruit
- 1 lemon
- 50 g flaked almonds , or shredded coconut
- 100 g full-fat Greek yoghurt
- TO SERVE
- runny honey or maple syrup
Tap For Method
River Cottage Gluten Free
Tap For Ingredients
Method
- Between 6 to 12 hours before you plan to cook your crêpes, whisk the flour, milk and yoghurt together in a bowl. Cover and leave at room temperature.
- For the filling, slice the bananas thickly at an angle. Place them in a bowl and squeeze in enough lemon juice to coat the slices, turning them gently. Lemon zest is a delicious addition too, so finely grate some in, if you like.
- Toast the flaked almonds or coconut in a dry pan and add to the bananas, giving a final gentle turn (or add untoasted, if you prefer).
- When you are ready to cook the crêpes, whisk in the eggs and a large pinch of sea salt – the consistency should be like double cream, so add a little more milk, if needed.
- Heat a heavy-based frying pan over a medium heat. Brush lightly with butter, using a heatproof brush or a folded wad of kitchen paper.
- Pour a small ladleful of batter into the pan and swirl it around to give you a thin crêpe (if there are lots of bubbly holes, you have the pan a little too hot.) When the underside is golden brown, loosen gently with a palette knife and flip over to cook the other side briefly. Keep warm in a low oven while you cook the rest, interleaving the cooked crêpes in the oven with pieces of baking parchment to stop them sticking together.
- Spread each crêpe with some Greek yoghurt and add a spoonful of banana. Fold in half and fold again into quarters. Drizzle with a little honey or maple syrup to serve.
Tips
They are a little more delicate than wheat based crêpes, so don’t be disheartened if your first one isn’t perfect. Sorghum makes a malty, slightly wholemeal crêpe, but you could substitute other single flours or use a mixture: teff and buckwheat will give a darker, more flexible crêpe, whilst millet, maize and rice flour will give mild flavoured, slightly stiffer pancakes.
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