Cinnamon crêpes with nut butter, sliced banana & raspberries

• gluten-free brown bread flour↗75g g
• ground cinnamon↗1 tsp tsp
• medium egg↗1
• semi-skimmed milk↗225ml ml
• rapeseed oil↗1 tsp tsp

  for frying

• almond nut butter↗2 tbsp tbsp

  (make your own with recipe in 'goes well with', right)

• banana↗1

  sliced

• raspberries↗140g g
• lemon↗

  wedges

Step-by-step instructions

1. 1

   Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.

2. 2

   Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.

3. 3

   Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.