Oatmeal Crêpes with Coconut Yoghurt
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.