Oat Crepes

I believe that being healthy should be enjoyed, not dreaded. So I present to you: healthy crepes!

Normally I tend to edge more towards the light and fluffy pancakes however if I feel I don't have as much appetite or just prefer something lighter but still get the same flavours, then this is the perfect option. They can be made savoury too if you just take out the sweetener. Brie, toasted pecans and cranberry sauce are my favourite savoury crepe. Or even something as simple as ham and cheese is ideal for a weekend lunch when you have time to spare. Another favourite of mine is cheddar, bacon and spring onion. Mmmm, I'm getting hungry just writing about it.

Anyway enough babbling and let's get onto the recipe.

Oat Crepes

Serves: 4 people

Ingredients

• 60g oat flour (buckwheat flour can be substituted for a low-carb option however I find oats taste a lot nicer)

• 2 eggs

• 120ml almond milk

• pinch salt

• 1 tbsp coconut oil (or if you don't like the taste- applesauce)

• 1 tbsp maple syrup or sweetener, optional

Method

- In a mixing bowl, whisk together the flour and eggs.

- Slowly add in the milk, beating until smooth. The batter will be quite yellow and should be very runny

-Add the salt and coconut oil. Stir until everything is incorporated.

- Heat a medium-sized frying pan over medium-high heat with groundnut oil (it is more unusual but I prefer it to olive oil as it doesn't burn so easily and lacks taste).

- Pour 1/4 of the batter into the middle of the pan then swirl to thin the batter out. This bit is the trickiest part, to ensure it's thin enough and a nice clean circle. As the batter sits, the oats will soak up the liquid and therefore get thicker so keep an eye on this and add more milk if needed.

-Wait until a golden pattern forms on the underside and flip. They should rise around the edges and a few bubbles may form.

-Serve with cream, jam, fruit, Nutella or whatever you want!