Light banana buttermilk crêpe with orange curd

Ingredients for 4 servings:

• 250 g flour
• 2 eggs
• 1 pinch of salt
• 230 ml buttermilk or regular milk
• 2 bananas
• 1 pack of Bourbon vanilla sugar, optionally vanilla powder or pulp of a vanilla pod
• 200 ml mineral water
• 50 g butter
• 400 g yogurt
• 200 g low-fat curd cheese
• 1 tbsp forest honey
• 2 tsp, smothered cinnamon
• 3 oranges, or any other fruit

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, quick preparation, low fat

First, weigh out 50g of butter and melt it in a saucepan on the stovetop or in the microwave. Meanwhile, blend the buttermilk with the bananas. Put the flour in a bowl, add the 2 eggs, the bourbon vanilla sugar, the blended banana milk, and the sparkling water. Whisk everything vigorously until smooth. Pour in the melted butter and whisk everything again until you have a smooth batter. The butter in the batter means you don’t need to fry the pancakes in oil; the fat in the batter is more than enough, saving a lot of fat. Heat a non-stick frying pan and add a ladleful of batter. Swirl the pan to spread the batter evenly over the pan. Once the edges of the crêpe have loosened from the pan all around, flip it with a spatula. Cook all the pancakes this way and stack them in a pile. The batter is enough for about 12 pancakes using a standard-sized frying pan. Between baking the crêpes, you can mix the orange curd. Simply combine the yogurt and curd in a bowl with the honey and cinnamon and mix well until smooth. Peel the oranges, slice them, and add them. The curd makes a delicious, light, and summery filling for the crêpes. This amount is enough for about 8-9 crêpes; you can mix more if you like.