Craig Wilson's - Alford oatmeal, coconut and basil crepe

crepes

Alford oatmeal, coconut and basil crepe with sticky onions and Turriff tattie wedges.

Ingredients

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.

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.

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.

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.