Crêpes with oat flour, red kiwi and Greek yoghurt
- 250 g of oat flour
- 500 ml of milk
- 3 eggs
- Butter, to grease the pan
- 4 Jingold red kiwi
- 250 g of Greek yoghurt
- 2 tablespoons of icing sugar
- 4 passion fruit
- 2 bananas
- 1 handful of dried coconut
- Fresh mint, to taste
- 1 lime
Oatmeal crêpes are a delicious alternative to classic crêpes. Made here with oat flour, you may also substitute with all-purpose flour.
This is how to prepare them once you have gathered all the ingredients together: in a bowl, beat the eggs with the milk at room temperature using a whisk. Gradually add the flour, mixing continuously to avoid lumps. Let the mixture rest for 30 minutes at room temperature.
Next, grease a crepe maker or non-stick pan. Use a small ladle to pour the batter into the pan, move the pan rotating it to evenly coat the bottom with the batter.
Cook the crêpe on medium heat for 1 minute, then flip it over to cook the other side for the same amount of time.
Place each crêpe one on top of the other on a plate as each one is ready until all the crêpes are done.
Next, in a bowl, mix the Greek yoghurt with the icing sugar. Use this mixture to fill the crêpes and complete the dish with the red kiwi cut into slices, the dried coconut, the banana, sliced and the pulp of the passion fruit. Garnish the crêpes with fresh mint, lime wedges and serve immediately.
Would you like to prepare other tasty sweets with lots of fresh fruit?
Discover all our recipes with kiwi.