INGREDIENTS
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Sweet Crêpe Batter
250g plain flour (sieved)
50g sugar
4g fine salt
3 eggs
500ml milk
20ml vanilla essence
1 vanilla pod, split & scraped
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Bircher Muesli (makes 4 portions)
150g rolled oats
130ml cold milk (any)
100ml apple juice
100g thick Greek yoghurt
2 Granny Smith apples, cored & coarsely grated
40g agave nectar
40g raisins
10g vanilla extract
20ml lime juice
150g mixed red fruits, defrosted with juices
40g walnuts, lightly toasted & roughly chopped
Method
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Crêpes
In a bowl, whisk sieved flour with sugar and salt.
In another bowl, whisk milk, eggs, vanilla essence and vanilla seeds. Pour into the dry mix, whisking to a smooth batter.
Lightly oil a large crêpe pan, wipe excess. Ladle 60–80ml batter; swirl thin and even. Cook ~1 min each side.
Slide onto greaseproof paper dusted with caster sugar; repeat, stacking with a light sugar dusting between crêpes.
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Bircher Muesli
Combine oats with milk and apple juice; stir and leave 10 min (or overnight in the fridge).
Fold in yoghurt, grated apple, agave, raisins, vanilla, red fruits with their juices, walnuts and lime juice. Press cling film onto the surface; chill (best after a day). Loosen with a little extra milk/juice if needed.
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To serve
Fill or fold warm crêpes with chilled bircher; spoon extra red fruits on top.