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This gluten- and grain-free recipe is inspired by a trip I took to Mauritius. The food there is incredible and has a huge French influence, hence the 'Nutella' part of this creation.

Crepes with 'Nutella' and banana jam

Serves 2
1 cup buckwheat flour
2 eggs
1 cup almond milk
pinch of salt flakes
butter or coconut oil, for frying
coconut yoghurt, to serve
‘Nutella’
1 cup hazelnuts (activated if possible)
2 tablespoons cacao powder
½ cup maple syrup
3 tablespoons almond milk, plus extra if needed
pinch of salt flakes
Mauritian banana jam
1 cup coconut sugar
juice of ½ lime
½ tablespoon butter
small pinch of salt flakes
2 large bananas, sliced
Start with the toppings so the crepes can be served hot. To make the ‘Nutella’, whiz everything together in a blender, adding an extra splash of almond milk if necessary, until smooth. Set aside.
For the banana jam, add the coconut sugar, lime juice, butter, salt and 1½ tablespoons of water to a saucepan set over a medium heat. Stir to dissolve the sugar, then add the bananas, bring to a simmer and cook for 10 minutes until nice and jammy. Spoon into a bowl and set aside.
Now it’s time to make the crepes and bring this party together. Combine the buckwheat flour, eggs, almond milk and salt in a large bowl and whisk together to form a lovely, lump-free batter.
Heat a knob of butter or coconut oil in a frying pan over a medium heat. Add 3 tablespoons of batter and swirl the pan to spread it over the base. Cook for 1-2 minutes, or until you see air bubbles in the centre of the crepe and the edges are starting to crisp. Flip and cook for another 1 minute. Set aside and keep warm, then repeat with the remaining batter.
Divide the crepes between serving plates and slather with the ‘Nutella’ and banana jam. Finish with a dollop of coconut yoghurt. Delishimo!

Recipe and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now. Photographer credit: Armelle Habib