Instructions

1. Slice the bananas and Strawberries and cover with cling film.
2. In a large mixing bowl, add flour and salt.
3. Crack eggs into a large jug, then add milk, vanilla extract and a 1 tsp melted butter. Whisk the mixture to combine ingredients thoroughly.
4. Add the egg and milk mixture to the flour and continue whisking to form a thin, smooth batter.
5. Place a non-stick crepe pan or non-stick frying pan over a medium to high heat.
6. Coat the bottom of the pan with melted butter.
7. Pour enough batter into the pan to form a thin layer over the base. You many need to lift the pan and tilt it as required to cover the bottom evenly.
8. Allow the batter to cook for about 45 seconds before turning over. Cook the underside for 30 seconds then remove from heat and spread out a large warm plate.
9. Continue the steps until all the batter is used up.
10. Lay a pancake flat on a large warm plate. Arrange the sliced banana in the centre of the crepe. Top this with the cream or yoghurt. Squeeze a bit of syrup over the top of the creme.
11. Arrange the strawberries over the cream, followed by the blueberries.
12. Using a small sieve, dust a little icing sugar over the top of the fruits followed by a bit of cinnamon.
13. Fold the crepe up as desired and serve warm.

• Servings : 4
• Ready in : 30 Minutes
• Recipe Type : Breakfast