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French crêpes with caramelised bananas and oranges recipe

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This simple gluten- and dairy-free pancake recipe means nobody has to miss out on classic crêpes this Pancake Day. Fill with golden caramelised bananas and juicy fresh orange slices for a new way to serve your pancakes this year. See method

Makes 4
5 mins to prepare and 10 mins to cook
291 calories / serving
Healthy

Ingredients

100g gluten-free flour
½ tsp gluten-free baking powder
2 medium eggs, beaten
200ml almond milk (or soy or rice milk)
5 tsp sunflower oil
4 bananas, peeled and sliced
3 oranges, 2 segmented and 1 juiced
2 tsp maple syrup (or honey)
¼ tsp ground cinnamon, plus extra to dust
dairy-free yogurt, to serve
2 tsp pumpkin seeds, to garnish

Each serving contains

Energy
1225kj
291kcal 15%
Fat
8g 11%
Saturates
2g 8%
Sugars
27g 30%
Salt
0.3g 5%

of the reference intake
Carbohydrate 49.8g Protein 7g Fibre 3.2g

Method

Sieve the flour and baking powder into a large mixing bowl and add a pinch of salt. In a separate bowl, whisk together the eggs and milk. Make a well in the centre of the flour then whisk in the egg and milk mixture slowly, until you have a smooth batter.
Heat 1 tsp sunflower oil in a 22cm nonstick frying pan. When hot, add a ladleful of the batter, swirling to cover the base. Fry for 1 min or until bubbles appear on the surface, then flip and cook until golden. Repeat until you have made 4 pancakes in total, adding 1 more tsp oil each time. Cover and keep warm.
Heat the remaining 1 tsp sunflower oil in the same pan, set over a high heat. Once hot, add the sliced banana and orange segments. Fry until golden, then turn and fry for another minute or so on the other side. Add the orange juice, maple syrup (or honey) and cinnamon. Let the liquid reduce for 1 min, then remove the fruit mix from the heat and transfer to a bowl.
To serve, add the fried banana and orange to each pancake and fold into a parcel. Serve with the yogurt, scatter over the pumpkin seeds and dust with a little extra cinnamon.

See more Pancake Day recipes