(10-12 crepes)
For serving:
Soak the oatmeal for 4 hours in filtered water. Then strain with a sieve, rinse, then strain again. Discard the soaking water.
Put the oatmeal along with the eggs, baking powder and banana in a blender. Add sugar cane and, if necessary, plant-based milk until obtaining a thick and smooth mixture.
Put the batter in a bowl and mix in the blueberries.
Put a tablespoon of the batter in a heated, non-stick pan with oil and cook, forming substantial mini crepes. Once dry on top, flip over with a spatula and finish cooking.
Serve with blueberries, rough bindweed fruit, chopped almonds and honey.
