Oatmeal honey and blueberry crepes

Oatmeal honey and blueberry crepes


1 person made this

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

Hertfordshire, England, UK
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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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