Crêpe Brûlée

Name: Crêpe Brûlée
Yield: 6-8 crêpes (serves 2-3)
Cuisine: Oats

Cooking Time 5 minutes

Skill Level Easy

Serves 6-8 crêpes (serves 2-3)

Preparation Time 10 minutes

THE CRÊPES

5 tbsp plain white flour

2 tbsp oat flour (Mornflake Superfast Oats blitzed)

2 tsp caster sugar

400ml soy milk

1 tsp vanilla

1 tbsp vegan butter, melted + extra to fry

THE CREAM CHEESE FILLING, per 4 crepes

1/2 tsp vanilla bean paste

1 pot of Nush Natural Almond Cream Cheese Style Spread

2 tbsp maple syrup

2 tsp sugar – 1 for each crêpe to top

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add your flour, baking powder and sugar into a mixing bowl.
In a jug, mix your soy milk and vanilla extract.
Pour your milk into the dry ingredients, followed by your melted butter.
Whisk your batter until completely smooth, then heat your frying pan on medium-low. When hot, brush over some of your remaining melted butter.
Spoon a ladle of crepe batter over the frying pan, tilting to cover the base of the pan completely.
Leave the crepe to cook for about 1 minute, or until the pancake is bubbling on the surface, and has turned slightly matte.
Flip your pancake, cooking on the other side for another 30 seconds, then set aside and repeat with the rest of the batter.
When ready to serve, whip your cream cheese with your maple syrup and vanilla, adjusting to taste.
Spread 1 tbsp of cream cheese mixture across 1/2 of your crepe, then roll up. Repeat with the other crepes, then serve 2-3 on a plate, topping each with 1 tsp of sugar.
Use a blowtorch to melt the sugar on top of the crepes – don’t use it too close up, or you’ll burn the pancake.

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12 x 500g pack

Other pack sizes are available