Crêpes with banana & Greek yoghurt

“This crêpe batter includes some yoghurt, which makes the flour more digestible when the batter is left to stand overnight; it also makes for silky textured pancakes. ”


Ingredients
CRÊPES
130 g sorghum flour
300 ml whole milk
2 tablespoons full-fat Greek yoghurt
2 large free-range eggs
unsalted butter, coconut oil or duck fat , for frying
FILLING
4 ripe bananas , or other fruit
1 lemon
50 g flaked almonds , or shredded coconut
100 g full-fat Greek yoghurt
TO SERVE

runny honey or maple syrup

Method
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 or coconut 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.