Fromage Frais Crêpe Rolls

📝 Ingredients

• 60 g rolled oats
• 2 eggs
• 150 ml semi-skimmed milk
• 1 pinch of salt
• 1 tsp rapeseed oil
• 250 g fromage frais
• 2 tsp honey
• 1 tsp vanilla extract
• 150 g frozen mixed berries

🍴 Utensils

• Blender or food processor
• Mixing bowl, whisk and ladle
• Non-stick frying pan (20 to 24 cm)
• Flexible spatula
• Small sieve and bowl
• Airtight container

📖 Steps

1. The day before, put the red berries in a sieve set over a bowl to thaw in the fridge. Blitz the oats in a blender for 30 to 60 seconds, until you have a fine flour with no large bits: this is what makes the batter smooth.
2. In a mixing bowl, whisk the eggs with the salt, then add the oat flour. Gradually pour in the milk, whisking to avoid lumps. Leave to rest for 15 minutes: the oats swell and the batter thickens. If it gets too thick, add 1 tbsp water.
3. Heat a non-stick frying pan over medium heat and grease it with a piece of kitchen paper dipped in oil. Pour in a small ladleful of batter (about 70 ml) and immediately tilt and swirl the pan to cover the whole base with a thin layer.
4. Cook for 1 min 30 to 2 minutes, until the top is dry and the edges are golden and lifting. Slide the spatula underneath, flip and cook for 1 minute. Oat crêpes are fragile: don't flip them too soon. Grease the pan between each crêpe.
5. Make 4 crêpes in total and stack them on a plate. Leave them to cool completely, then wrap them in cling film or put them in an airtight container and refrigerate overnight.
6. In the morning, mix the fromage frais, honey and vanilla in a bowl until smooth and creamy. Drain the thawed berries well, pressing them lightly: their juice would make the crêpes soggy.
7. Spread a quarter of the cream over each crêpe, leaving a 2 cm border, scatter the berries over the half nearest to you, then roll up tightly. Cut each roll in half, pack into a container and keep in the fridge until ready to eat.