Gluten free crêpes with banana and greek yoghurt - River Cottage
Try these delicious crêpes made with yoghurt for a silky texture. Explore variations with sorghum, teff, buckwheat, millet, and more!
Ingredients
- 130g sorghum flour
- 300ml whole milk
- 2 tbsp full fat Greek yoghurt
- 2 large eggs
- A large pinch of sea salt
- Unsalted butter, coconut oil or duck fat for frying
- 4 ripe bananas (or other fruit)
- 1 lemon
- 50g flaked almonds or shredded coconut
- About 100g Greek yoghurt
- Honey or maple syrup
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