Two-ingredient oat crêpes

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“This recipe was inspired by buckwheat crêpes. They’re so easy and great for a weekend brunch." – Hannah Lewry. She serves these up with poached plumbs and Cremezola.

Ingredients

2 cups rosé wine
1 cup water
100 g brown sugar
1 vanilla pod, split in half
8 Woolworths Flavourburst plums
90 g Woolworths oat flour, sifted
a pinch salt
2–3 cups water
180 g Woolworths Cremezola

Cooking Instructions

1. Place the rosé, water, sugar and vanilla pod in a large saucepan. Bring to a boil, stirring, until the sugar has dissolved.

2. Add the plums in an even layer, then reduce the heat to a simmer. Poach for 5–10 minutes, or until just soft (depending on their ripeness) and the skin comes away from the fruit.

3. Remove from the heat and remove the plums from the liquid. Return the poaching liquid to the heat and simmer for a further 5–10 minutes, or until slightly syrupy.

4. To make the crêpes, whisk together the oat flour, salt and 2 cups water to make a thin batter. Add more water if necessary. This batter thickens as it stands so you may need to add more water if you don’t use it immediately.

5. Heat a small non-stick frying pan or crêpe pan over a medium heat and spray the pan with non-stick cooking spray. Ladle the batter into the pan and swirl to make a paper- thin crêpe, working quickly. As soon as it bubbles, flip it over and cook for a further
2 minutes. Repeat with the remaining batter.

6. Serve the crêpes with the poached plums and Cremezola.
Drizzle with the poaching liquid.

Find more pancake recipes here.

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipe: Hannah Lewry and Claire-Ellen Van Rooyen
Assistant: Claire-Ellen Van Rooyen