Cinnamon oat crepes filed with oat custard and blueberries - the Mornflake Mill Oat Project

I was invited to the Mornflake Mill kitchen to develop two delicious recipes using oats for their Oat Project. The first is a super delicious vegan breakfast (or dessert even) - cinnamon oat crepes with a oat custard! Yes, you can make custard using oats! It was so much fun filming the recipe with their team. And I loved the challenge to use oats. They are so healthy, full of protein and super versatile - as you will see in the coming recipe as well!

I was really honoured to work with Mornflake. The shoot was lots of fun and they are as passionate about oats as I am about cooking, so we were an ideal match. If you want to find out more about them, check out their website here: www.mornflake.com

Or check them out in your local supermarket in the UK.

Full recipe: https://www.exceedinglyvegan.com/vegan-recipes/breakfast/cinnamon-oat-crepes-filled-oat-custard-and-blueberries

INGREDIENTS (2 pancakes):
Pancake ingredients:

•            1/4 cup porridge oats

•            1/4 cup of gram flour (chickpea flour)

•            3/4 cup of oat milk or any plant-based milk 

•            2 tsp agave syrup sugar

•            1/2 tsp cinnamon

•            1/4 tsp salt
Oat custard cream ingredients:

•            1/4 cup rolled oats

•            1 cups oat milk (or soy milk)

•            3 tsp agave syrup

•            2 1/2 tsp vanilla essence

•            A bit of vegetable oil for taste

•            A pinch of turmeric  for colour (optional)
METHOD:
 Add all pancake ingredients into a smoothie blender and blend for 1 minute until you get a smooth creme.

Grease a non-stick pan with some sunflower oil (not too much) and a kitchen towel.
Pour the pancake mix into the pan and turn the heat to medium/high heat.
Let cook for a few minutes and then turn the pancake with a turner (or flip it if you dare) and cook on the other side for a few minutes as well. Then put aside.
Wash the blender and then add all oat custard cream ingredients apart from the oil and turmeric into the blender and also blend for at least 1 minute or until you have a completely smooth cream. 
Pour the cream into a sauce pan and add some vegetable oil for taste and a pinch of turmeric for colour. Heat up until the cream thickens a bit. Make sure you stir continuously so it doesn’t burn at the bottom.
Then pour the cream into the pancakes, add blueberries on top and then roll the pancakes in.
Dust the pancakes with some icing sugar and also some cinnamon powder. Enjoy!
And if you like this recipe you might also enjoy my apricot dumplings. 
Full recipe:
https://www.exceedinglyvegan.com/index.php?cID=651&ctask=check-out&ccm_token=1547126851:21d50fb3137fecabaf14059ff6f33cf0

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