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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.