Honey & Ricotta Crêpes Recipe with Caramelised Banana & Chilli Chocolate
- 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
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.