Page 21 - Veggiefood Presentation

Oatmeal honey and

blueberry crepes

Ingredients Method

75 g plain flour To make the batter, sift the flour into a
30 g oatmeal (fine) mixing bowl, stir in the oatmeal, salt and
1 pinch salt nutmeg. Make a well in the centre and
1/4 teaspoon ground nutmeg add the eggs and melted butter. Begin
2 eggs whisking then gradually add the milk
3 tablespoons melted butter and water, whisking until you have a
300 ml low-fat milk smooth creamy batter. Cover and leave
250 g soft cheese (lighter, medium fat) to stand for 30 minutes.
250 g yoghurt (Greek style natural)
5 tablespoons clear honey Beat together the cream cheese,
2 tablespoons sunflower oil yoghurt and 2 tablespoons of the honey
200 g fresh blueberries and chill until required.
2 tablespoons powdered sugar 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.

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.