Crêpes can be served with sweet or savory fillings.

The amount of crêpes depends on the size of pan and thickness of batter.

To fold and roll the blintz: place filling on the bottom third of the crêpe leaving a 2.5 cm/1 in. border on the sides. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides into the centre. Roll the crêpe away from you a couple of times, tucking in the edges as you roll, to completely enclose.

Banana leaves may be replaced with corn husks. To prepare corn husks: boil a large pot of water, add corn husks and turn off heat. Let soak for 1 hour. Pat dry with paper towels before using.

The amount of crêpes depends on the size of pan and thickness of batter.

Perfect served on its own or with milk, yogurt or fresh fruit.

For a crunchier granola, after baking, turn off oven, crack open oven door and leave tray with granola in oven to cool and crisp.

We used a natural Greek-style yoghurt. It's important to use a yoghurt containing live, active cultures (be sure to check the label) and we recommend using one without any added additives or stabilisers.

Make homemade crêpes before starting the recipe. Search Cookidoo® for the Crêpe recipe in The Basic Cookbook.

Store granola in airtight jars in a cool, dark place away from direct sunlight. When stored properly, it will keep for up two weeks.

Crêpes can be served with sweet or savory fillings.

When the sound of the cream being whipped starts to change (approx. 1 min.), check for doneness and continue to whip until desired consistency is achieved. The time required to obtain a stiff consistency for whipped cream depends on the temperature of the cream, its fat content and the amount of cream used. After 1 minute, check every 15-20 seconds to avoid overwhipping. Approximate whipping time is 1-2 minutes.

Soaking grains reduces the cooking time. Grains will continue to soften as they sit after cooking.

Place blade cover & peeler onto mixing knife making sure the upward curved parts are on top of the upper positioned blades. Press down gently to secure it to the mixing knife.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the center of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

The recipe for Paleo Baking Powder can be found in our Paleo - A Clean Bake collection on Cookidoo®.

Store at room temperature for softer cinnamon apple bars or keep refrigerated for firmer bars.

You can replace the fresh mango with frozen, defrosted mango and fresh passionfruit pulp with canned or jarred passionfruit pulp in this recipe.

To make the compote with frozen blueberries, place simmering basket onto mixing bowl lid and cook 9 min/212°F / /speed 1.5 in the last step.

Perfect served on its own or with milk or yoghurt and fresh fruit.

To save time, prepare your batter through step 4 the night before and store in the refrigerator until ready to use.

You can use regular tinned coconut milk, but I find light coconut milk - or better still, homemade coconut milk - a little less rich.

An ideal breakfast meal prep to make ahead for busy mornings.