Oatmeal Crêpes with Coconut Yoghurt
—·New Zealand
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
Instructions
3 steps
- 1
In a large bowl, whisk together the processed oats, flour, eggs, almond milk and salt. Beat until smooth.
- 2
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.
- 3
To serve: Serve the crêpes with coconut yoghurt, passionfruit pulp, fresh fruit, coconut chips and lime zest and wedges.
Progress
0 / 3 steps
