Cinnamon oat crêpes with browned butter peaches and honey

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dsc_00141Ingredients

Oats, 100g

Egg, 1

Milk, whole or semi-skimmed, 250ml

Butter, 25g plus extra for frying

Cinnamon, 2 teaspoons

Salt, 1/4 teaspoon

Peaches, 2, sliced or cubed

Method

  1. Blitz oats, cinnamon and salt in a food processor or blender until the oats are very fine.
  2. Transfer to a jug and add the egg. Mix to a paste.
  3. Gradually add the milk, mixing vigorously with a whisk as you go.
  4. Set a crepe pan on the stove and turn the heat high. When the pan is getting hot, add a small knob of butter and let it melt and sizzle.
  5. When the butter is hot, pour in the first lot of batter and swirl the pan to spread it out, as large or small as you’d like it.
  6. They won’t need long to cook; just a minute or two on each side.
  7. Stack your crêpes onto a plate and cover with a tea towel to keep warm.
  8. In the hot pan, add the 25g butter and let it melt. Add the sliced peaches. Let it continue to cook and bubble until a froth appears from the butter.
  9. Arrange your crêpes on plates and cover with the butter peaches. Top with a good drizzle of honey.

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