Honey & Ricotta Crêpes Recipe with Caramelised Banana & Chilli Chocolate

Serves 4.


  • ½ cup almond meal
  • 4 eggs
  • 1 Tbsp. potato starch
  • 5 Tbsp. MVH Native Bush Honey
  • 2 Tbsp. butter / sunflower oil
  • 2 bananas, sliced in half
  • ½ cup good quality ricotta
  • ¼ good quality dark chocolate (we use Hogarths)
  • 1 tsp. chilli flakes


Place almond meal, eggs, potato starch and 2 Tbsp. of Honey into a blender.

Blend until the batter has a smooth consistency. Coat sliced bananas with the 2 Tbsp. of Native Bush Honey and set aside.

Heat a medium pan and add ½ Tbsp. butter.

Pour ¼ cup of batter into the pan, swirling around the mixture, and cook for 1 minute each side, or until slightly golden. Repeat with entire mixture.

Keep the pan over a low heat and add bananas. Cook until golden on each side.

Add dark chocolate and chilli flakes to a small saucepan and heat until just melted. You may use a double boiler to get a smoother consistency.

Serve Crêpes with ricotta, Native Bush Honey caramelised banana and drizzle over with Chilli Chocolate.

A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.

Enjoyed this content?
You can support our business and our mission by liking our Facebook Page , following us on Instagram or subscribing to our newsletter below.