Caledonian CrepesContributed by: TuppenceContender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill. Porridge
Crepe Batter
Oat Brittle
Filling and Topping
DirectionsPorridge
Put 1/2 cup oats in pan along with 1/8 tsp salt and 1-1/2 cups of water, bring to a boil, lowering heat and covering once it gets to a boil. Continue to watch and stir occasionally.
Crepe BatterStep 1Put all the dry ingredients in a bowl, add egg, butter and enough milk to make it the consistency of heavy cream. Set a side to rest for a couple of minutes.Step 2In a non stick skillet add 1/4 cup crepe batter, swirl to fill pan and cook one minute or until it looks dry; flip and cook 30 seconds on other side. Continue with batter until you've made 8 crepes.Oat BrittleStep 1In a small pan toast the oats until lightly browned, set aside.Step 2Put 1/2 cup of sugar in a skillet and melt until it is caramelized. This only takes two to three minutes, so be careful and watch it. Add toasted oats and put on a sheet of parchment paper to set up.Filling and Topping
Now put it all together. Using a preserve of your choice, take one crepe add a spoonful of porridge topped with preserve, roll up and continue with the others. Plate two to a person, add a dollop of Greek yogurt and crumble some of the crisp brittle over the top.
Serves 4 people, 2 crepes each. NotesThis can be changed to a savory dish by what you add to the porridge. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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