3 servings

prep time 30 min


  • DOUGH:
  • 2 eggs (or 2 tbsp chia seeds + 6 tbsp water)
  • 300 ml milk
  • 1 cup flour (e.g. wheat or spelt)
  • 150 g baby spinach
  • 1 tbsp oil
  • ½ tsp salt
  • butter or oil for frying
  • 175 g of Pulled Oats® Natural
  • 150 g thick yoghurt
  • 40 g feta cheese
  • 1 small red bell pepper
  • 2 sprigs spring onions
  • 1 handful fresh basil or another herbs
  • a pinch of sugar
  • a pinch of chili
  • black pepper


  1. Blend all the dough ingredients in a high-speed blender or food processor until smooth. Allow to rest for 15–30 minutes.
  2. Replace the eggs with chia seed for a vegan version. Mix the chia seeds and water and let stand for five minutes to thicken.
  3. Blend together the yoghurt, chopped spring onions, herbs and spices. Gently mix in the chopped bell pepper, crushed feta cheese and chopped Pulled Oats®. Put the filling in the fridge while you fry the pancakes.
  4. Spread some butter or oil onto the bottom of a pan. Place over a medium heat. Fry the pancakes for 1-2 minutes on each side, or until cooked through and browned as you desire. The dough will make 8 large pancakes. Serve the crepes with the filling.

Categories: Everyday food, Light food, Main Dish, Snack, Snacks, Vegetarian

In this recipe we used: Pulled Oats® Natural 175 g