This delicious breakfast is topped with berries, banana and ricotta flavoured with honey and cinnamon.
Blend or process eggs, milk and flour until combined.
Place ricotta in a medium bowl with cinnamon and honey and stir well to combine. Refrigerate until needed.
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.
Divide ricotta among crepes and evenly scatter berries and banana. Drizzle with extra honey and scatter with trial mix; roll to enclose.
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