Honey & Ricotta Crêpes Recipe with Caramelised Banana & Chilli Chocolate

Serves 4.

Ingredients

  • ½ cup almond meal
  • 4 eggs
  • 1 Tbsp. potato starch
  • 5 Tbsp. MVH Native Bush Honey
  • 2 Tbsp. butter / sunflower oil
  • 2 bananas, sliced in half
  • ½ cup good quality ricotta
  • ¼ good quality dark chocolate (we use Hogarths)
  • 1 tsp. chilli flakes

Method

Place almond meal, eggs, potato starch and 2 Tbsp. of Honey into a blender.

Blend until the batter has a smooth consistency. Coat sliced bananas with the 2 Tbsp. of Native Bush Honey and set aside.

Heat a medium pan and add ½ Tbsp. butter.

Pour ¼ cup of batter into the pan, swirling around the mixture, and cook for 1 minute each side, or until slightly golden. Repeat with entire mixture.

Keep the pan over a low heat and add bananas. Cook until golden on each side.

Add dark chocolate and chilli flakes to a small saucepan and heat until just melted. You may use a double boiler to get a smoother consistency.

Serve Crêpes with ricotta, Native Bush Honey caramelised banana and drizzle over with Chilli Chocolate.

A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.

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