Stuffed Egg and Banana Crêpes

Sponsored content: To mark World Egg Day, Chef Craig Flinn makes a delicious recipe for stuffed egg and banana crêpes.

Ingredients:

• 1 ripe banana
• 2 eggs
• pinch of salt
• canola oil or food spray for cooking

Directions:

1. Place the banana in a bowl and mash well with a fork until creamy in appearance.
2. Add the eggs to the banana and beat the eggs into the banana using a fork or rubber spatula. Do not use a whisk or anything that will incorporate any air to the mix. Stir in a pinch of salt at the end.
3. Heat a non-stick pan over medium heat. Spray with food release or lightly rub about a teaspoon of canola or neutral oil in the pan using a clean paper towel.
4. Add ¼ cup of the egg and banana mixture. Cook for about 3 minutes or until the edges look opaque and just starting to brown, then flip. Cook for an additional 2 minutes on the second side, the remove from the pan and let cool on a plate. Repeat the process.
5. One recipe makes 4 crepes.

Filling suggestions:

Sweet: ricotta and strawberry / cottage cheese, blueberry, and granola / nutella and raspberry

Savoury: ham with spicy pineapple salsa / curried chicken salad / jerk chicken with avocado