Craig Wilson's - Alford oatmeal, coconut and basil crepe
Alford oatmeal, coconut and basil crepe with sticky onions and Turriff tattie wedges.
Craig Wilson demonstrates the recipe
For the pancake
- Add 200 ml coconut milk and 200ml oat milk to a bowl.
- Add 4 tbsp flour to the bowl.
- Add 1 tsp turmeric and pinch of salt.
- Add 3 tbsp of coarse ground oatmeal, and finely chopped Kale and tear in some basil leaves.
- Combine all the ingredients, (optionally add 1 egg).
- To a hot pan add a good splash of rapeseed oil, then remove the oil when hot enough, then add 2 ladles of batter and make sure the pan is covered in batter. After a few minutes use a pallet knife to lift the edges of the pancake and then flip it over. Optionally add a some more oil and salt. Then quickly turn the pancake onto a plate.
For the chilli jam
- Roughly chop the red onion, and the red chilli. Use a teaspoon to remove the skin from the ginger and cut up into matchsticks. Add the onion, chilli and ginger to a hot pan with a good splash of oil.
- After a few minutes add ¼ tsp of salt and ¼ tsp of turmeric. Then add a heaped tablespoon of soft dark brown sugar and finally add two sprigs of mint.
For the filling
- Roughly chop coriander, and finely chop the kale. Slice or grate the cooked beetroot.
- Assemble by adding the sticky red onion jam to the pancake, followed by the beetroot, kale, coriander and cheese. Fold the pancake and serve on a bed of herbs, kale and wedges of beetroot. Top with any red onion sticky jam left over.
Fot the tattie wedges
- Add 3 tbsp oil to a bowl as well as ½ tsp salt and ¼ tsp of turmeric.
- Cut the potatoes in to wedges and add to the bowl as well as the chopped chilli.
- Make sure the potatoes are covered in the oil, before putting on to a baking tray and cooking in the oven at 190 °C for 35 min.
- Serve along-side the crepe.
Professor Alex Johnstone hosts the TechFest event "Healthy and Sustainable Food in Scotland"