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Blueberry crepes
Blueberry crepes
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Elevate your breakfast with vibrant blueberry crepes.
Ingredients:
  • 66.00 gm rolled oats
  • 125.00 ml plain flour
  • 427.45 gm skim milk
  • 18.40 gm vegetable oil
  • olive oil cooking spray
  • low-fat vanilla ice-cream, to serve
  • 1 orange
  • 89.38 gm honey
  • 500g fresh blueberries
Instructions:
  • Preheat the oven to 120°C. Grind oats in a food processor until fine. Transfer to a bowl and mix in flour. Create a well in the center. In a separate large jug, whisk together eggs, milk, and oil. Slowly whisk the egg mixture into the oats until smooth. Strain mixture back into the jug, cover, and let rest for 30 minutes.
  • Prepare the orange blueberry syrup by removing the orange rind in strips, ensuring there is no white pith left on the rind. Combine the rind with honey and 1/2 cup of cold water in a saucepan. Stir over low heat until well mixed. Let it simmer for 5 minutes until slightly reduced. Set aside off the heat.
  • Heat a small, non-stick frying pan over medium heat and add a light spray of oil. Pour 2 tablespoons of crepe batter into the pan, swirling to cover the base evenly. Cook for 1 minute until lightly golden, then flip and cook for another minute until golden and cooked through. Transfer the crepe to an ovenproof plate, cover with foil, and keep warm in the oven. Repeat with remaining batter to make 16 crepes.
  • Warm the orange syrup on medium heat until it starts to simmer. Introduce the blueberries and gently simmer until they are heated through. Take the mixture off the heat.
  • Fold the crepes into quarters, then place them on plates. Top with a scoop of ice cream and drizzle with syrup. Serve hot and enjoy!

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