Buckwheat crepe and banana roll-up lollipops
If you follow my Instagram feed then you’ll know these buckwheat crepe roll-up lollipops are a frequent feature of our breakfasts! They’re quick and easy to throw together. Presenting them in bite-sized pieces with a handle to stop them unravelling make them easier for kids to eat and adds an element of fun.
I usually spread some peanut butter or jam on the crepe to help them stick together and roll them around a banana. You could probably use any fruit that they love. Pineapple chunks would probably be delicious! You don’t even have to use buckwheat flour if you don’t have it on hand. Any gluten free flour mix works just as well, and regular wheat flour would work too.
1 cup buckwheat flour (or other)
1 tsp baking powder
½ tsp cinnamon (optional)
½ tsp salt
1 ¼ cup milk
1 tsp vanilla extract
¼ cup oil or melted butter
Extra oil/butter for frying
- Whisk together dry ingredients
- Whisk in the milk, vanilla extract and oil/melted butter
- Whisk in the eggs one by one
- Let sit for 10 minutes before frying
- Heat pan with a bit of butter or oil (a well seasoned cast iron pan or non-stick pan works best)
- Add batter and lift pan to spread it out. It shouldn’t be too thick, it should only just coat the pan.
- Once it starts to get bubbles coming through, test if it is cooked enough to flip and turn it over in the pan.
- Place on a plate cool and get working on the next one!
I use wooden canapé skewers to hold them together, though you don’t have to (in the pick below I skipped that step). Make sure whatever you use is safe for your little one and others at the table (no stabbing incidents please!)