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Crêpes with banana & Greek yoghurt
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Total Time:
15 minutes
Yoghurt-infused crêpe batter: enhances digestibility and creates smooth, silky pancakes when rested overnight.
Ingredients:
  • 300 ml whole milk

  • 130 g sorghum flour
  • 2 tablespoons full-fat Greek yoghurt
  • 2 large free-range eggs
  • unsalted butter, coconut oil or duck fat for frying
  • 4 ripe bananas or other fruit
  • 1 lemon
  • 50 g flaked almonds or shredded coconut
  • 100 g full-fat Greek yoghurt
  • runny honey or maple syrup
Instructions:
  • Mix together flour, milk, and yogurt. Let sit at room temperature. Slice bananas and coat with lemon juice and zest. Combine with almonds or coconut. Whisk in eggs, salt, and adjust consistency with milk. Cook thin crepes in buttered pan. Fill with yogurt and banana. Fold and drizzle with honey or maple syrup before serving.

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