Savoury Oat Crêpes with Ham and Cheddar
Makes 1 serving

INGREDIENTS
40 g Rolled oats (Dry weight.)
1 large (55 g) Egg
1 white, about 33 g Egg white
100 ml Skimmed milk
50 g Lean ham, sliced (Cooked deli weight, as sold.)
25 g Reduced-fat cheddar
30 g Spinach
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper

METHOD
1. Blend the oats, egg, egg white and milk with a pinch of salt to a thin batter and let it stand for five minutes.
2. Pour half the batter into a sprayed pan over medium heat and swirl it to the edges. Cook for two minutes until the top is dry, then flip for thirty seconds.
3. Lay ham, cheese and spinach over half of each crêpe, fold it over and press it back in the pan for a minute so the cheese melts.

Contains gluten cereals, milk and eggs.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.

RECIPE NOTES
Oat batter is thicker than a wheat crêpe batter and tears if the pan is too hot. Medium heat, and let the top dry out before you touch it.
Two crêpes with the ham and cheese come to 36 g of protein. Leave out the cheese and the fat drops by about 4 g and the protein by 7 g.

Full recipe: https://www.getfuel8.com/recipes/savoury-oat-crepes-ham-cheddar
