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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