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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!