Delicious fruity crêpes.
Creamy Crêpes
For the crepes:
100g oat flour
100g wheat flour
1 egg and 1 egg white
200 ml of milk
1 tsp of vanilla extract
For the topping:
50g of Streamline Blackcurrant jam
50g of fresh berries of choice
15g thick Greek yoghurt
Blend the crepe ingredients using a high-speed blender and pass through a sieve to get a creamy, silky batter.
In a non-stick pan, add 3 tbsp of batter and cook the crepes on both sides.
For the topping, add the jam and berries to a pan. Heat up until the berries are soft and oozing with natural juices.
Add some yoghurt and spoonful of the the berry jam mixture to the crepes and enjoy!
