Oatmeal Crêpes with Coconut Yoghurt
Photography by Olivia Galletly.
The processed oats give these crêpes a lovely nutty flavour. They’re fabulous served with coconut yoghurt and any fresh seasonal fruit. If you can’t get your hands on any fresh passionfruit, passionfruit pulp in syrup will work a treat.
Serves: 4
INGREDIENTS
1 cup whole oats, finely processed
1 cup plain flour
3 large eggs, size 7
2 cups almond milk
½ teaspoon salt
2 tablespoons butter or coconut oil
To serve
1 cup coconut yoghurt
⅓ cup passionfruit pulp
fresh seasonal fruit
coconut chips
lime zest and wedges
METHOD
In a large bowl, whisk together the processed oats, flour, eggs, almond milk and salt. Beat until smooth.
Melt 1 teaspoon of the butter or coconut oil in a large non-stick pan. Once hot, add a ladleful of batter. Swirl the pan until the batter forms
a thin circle. Fry until the edges of the crêpe start to pull away from
the pan. Flip the crêpe and fry until lightly golden. Repeat with the remaining batter.
To serve: Serve the crêpes with coconut yoghurt, passionfruit pulp, fresh fruit, coconut chips and lime zest and wedges.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!