John Myers
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Oat Crepe with Pear Compote
The perfect oat crepe with pear compote recipe with a picture and simple step-by-step instructions.
Crepe batter for about 6 pieces
- 1 tbsp Flour
- 100 ml Oat cream
- 100 ml Water approx.
- Salt
- Dandelionsyrup
pear compote
- 4 Ripe pears
- 1 tbsp Sugar
- A few squirts of lemon juice
- 1 Cloves
- Pear compote: Wash the pears, remove the core and dice them, sauté in a saucepan with sugar, lemon juice and cloves until soft. Can be eaten warm or cold with the crepe.
- Crepe batter: Mix the flour with the oat cream, salt and a little water. The oat cream sets the dough perfectly, let it stand for a few minutes and then dilute it with more water, the dough should be quite runny. Stir in the wholegrain oat flakes.
- Heat a large pan vigorously, gradually bake the crepes in hot oil until they are golden brown.
- Roll up the crepe and serve with a little pear compote and dandelion syrup.
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