Oatmeal, honey and blueberry crêpes recipe

  • Serves 4
  • 50 mins to prepare and 25 mins to cook
  • 850 calories / serving
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To make the batter sift the flour into a mixing bowl , stir in the oatmeal , salt and nutmeg. Make a well in the centre and add the eggs. And melted butter. Begin whisking then gradually add the milk and water, whisking until you have a smooth creamy batter. Cover and leave to stand for 30 minutes. Beat together the soft cheese, yogurt and 2 tbsp of the honey. Chill until required.

To cook the crêpes, heat a 20cm nonstick frying pan and wipe with a little of the oil. Whisk the batter to mix the oatmeal evenly and swirl evenly over the base to give a thin coating. Cook for 2 minutes then flip over and cook the other side for a further 2 minutes. Continue with remaining batter - until you have 8 pancakes.

To assemble, spoon a dollop of the creamy cheese mixture onto one quarter of each pancake, top with fresh blueberries and fold over into quarters. Drizzle each with a little of the remaining honey and dust with icing sugar to serve.

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  • Ingredients

  • 75g plain flour
  • 30g fine oatmeal
  • pinch of salt
  • ¼tsp ground nutmeg
  • 2 eggs
  • 3tbsp melted butter
  • 300ml semi skimmed milk
  • 2tbsp sunflower oil
  • 250g lighter soft cheese (medium fat)
  • 250ml Greek style natural yogurt
  • 5tbsp clear honey
  • 200g fresh blueberries
  • 2tbsp icing sugar
  • Energy 3540kj 850kcal 42%
  • Fat 56g 80%
  • Saturates 31g 155%
  • Sugars 58g 64%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 77.8g Protein 13.9g Fibre 3.6g


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