The Dinner Project

This delicious breakfast is topped with berries, banana and ricotta flavoured with honey and cinnamon.


  • 2 eggs

  • 250ml (1 cup) light milk

  • 100g (2/3 cup) plain flour, sifted

  • 125g raspberries

  • 125g blueberries

  • 1 large banana, sliced

  • Extra honey & trail mix, to serve

  • Ricotta

  • 250g firm light ricotta

  • ½ tsp ground cinnamon

  • 2 tbs honey


  • 1.

    Blend or process eggs, milk and flour until combined.

  • 2.

    Place ricotta in a medium bowl with cinnamon and honey and stir well to combine. Refrigerate until needed.

  • 3.

    Heat a 20cm crepe pan or non-stick frying pan over medium heat. Pour one quarter cups of batter into pan. Cook for 30 seconds, flip and cook for a further 30 seconds or until golden and browned. Transfer to a plate and cool completely.

  • 4.

    Divide ricotta among crepes and evenly scatter berries and banana. Drizzle with extra honey and scatter with trial mix; roll to enclose.



  • Squeeze a little lemon juice on your banana to stop from going brown.
  • If packing crepes as a picnic breakfast, prepare all components, travel in an esky and assemble at location.
  • Use seasonal fruit as much as possible.

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