Oatmeal honey and blueberry crepes

    1 hour 5 min

    These lovely oatmeal honey and blueberry crepes are a wonderful way to start your day in the best possible way.


    Hertfordshire, England, UK
    1 person made this

    Serves: 4 

    • 75g plain flour
    • 30g fine oatmeal
    • 1 pinch salt
    • 1/4 teaspoon ground nutmeg
    • 2 eggs
    • 3 tablespoons melted butter
    • 300ml semi skimmed milk
    • 250g lighter soft cheese (medium fat)
    • 250g Greek style natural yoghurt
    • 5 tablespoons clear honey
    • 2 tablespoons sunflower oil
    • 200g fresh blueberries
    • 2 tablespoons icing sugar

    Prep:10min  ›  Cook:25min  ›  Extra time:30min resting  ›  Ready in:1hr5min 

    1. 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.
    2. Beat together the cream cheese, yoghurt and 2 tablespoons of the honey and chill until required.
    3. To cook the crepes, heat a 20cm non-stick frying pan and wipe with a little of the oil. Whisk the batter to mix the oatmeal evenly and swirl evenly over the base of the pan to give a thin coating. Cook for 2 minutes then flip over and cook the other side for a further 2 minutes. Continue with the remaining batter until you have 8 pancakes.
    4. To assemble, spoon a dollop of the creamy cheese mixture onto 1/4 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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