|Ready in: 15 minutes||4 portions|
- 130 g flour
- 300 ml whole milk
- 2 tablespoons full-fat Greek yoghurt
- 2 large free-range eggs
- unsalted butter or coconut oil for frying
- 4 ripe bananas, or other fruit
- 1 lemon
- 50 g flaked almonds
- 100 g full-fat Greek yoghurt
- runny honey or maple syrup
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 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.