Dessert

Crepes with banana and Greek yoghurt

Name: Crepes with banana and Greek yoghurt
Yield: 4
Ingredients: 130g sorghum flour; 300ml whole milk; 2 tbsp full fat Greek yoghurt; 2 large eggs; A large pinch of sea salt; Unsalted butter, coconut oil or duck fat for frying; 4 ripe bananas (or other fruit); 1 lemon; 50g flaked almonds or shredded coconut; About 100g Greek yoghurt; Honey or maple syrup

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This crepe batter includes some yoghurt, which makes the flour more digestible when the batter is left to stand overnight; it also makes for silky textured pancakes. They are a little more delicate than wheat based crepes, so don’t be disheartened if your first one isn’t perfect. Sorghum makes a malty, slightly wholemeal crepe, but you could substitute other single flours or use a mixture: teff and buckwheat will give a darker, more flexible crepe, while millet, maize and rice flour will give mild flavoured, slightly stiffer pancakes. This recipe is an extract from River Cottage Gluten Free (Bloomsbury, $45).

For the crêpes

130g sorghum flour
300ml whole milk
2 tbsp full fat Greek yoghurt
2 large eggs
A large pinch of sea salt
Unsalted butter, coconut oil or duck fat for frying

For the filling

4 ripe bananas (or other fruit)
1 lemon
50g flaked almonds or shredded coconut
About 100g Greek yoghurt

To serve

Honey or maple syrup

Method

1.

About 6–12 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 up to 24 hours.
2.

For the filling, slice the bananas thickly on 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 grate some in if you like.
3.

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).
4.

When you are ready to cook the crepes, whisk in the eggs and salt – the consistency should be like double cream, so add a little more milk if needed.
5.

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.
6.

Pour a small ladleful of batter into the pan and swirl it around to give you a thin crepe. (If there are lots of bubbly holes, you have the pan a little too hot.) When the underside is golden brown, loosen gently with an offset spatula and flip over to cook the other side briefly. Keep warm in a low oven while you cook the rest, interleaving the cooked crepes in the oven with pieces of baking parchment to stop them sticking together.
7.

Spread each crepe with some Greek yoghurt and add a spoonful of bananas. Fold in half and fold again into quarters. Drizzle with a little honey or maple syrup to serve.