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Dried Wholemeal Crepe Almond Cream and Cheddar

Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.


For the Wholemeal Crepe

  • 80g plain flour
  • 40g wholemeal flour
  • 20g rye flour
  • 2 eggs
  • 240ml Barambah’s Full Cream Milk
  • Pinch salt
  • 1 teaspoon sugar
  • Fish sauce

For the Almond Cream

  • 50g blanched almonds
  • 50g old sourdough no crust soaked in water and squeezed
  • ½ clove garlic
  • 40ml chardonnay vinegar
  • 50ml olive oil
  • 100ml vegetable oil
  • Salt


For the Wholemeal Crepe

  1. Whisk together and rest for 1 hour
  2. Pre heat non stick pan
  3. Lightly spray pan and pour small amount of crepe mix to cover the bottom of pan and cook until golden brown.
  4. Cut to size using a cookie cutter.
  5. Once cooled, brush with a small amount of fish sauce and dehydrate in a low temperature oven until crisp

For the Almond Cream

  1. Blend together until the machine warms through the mixture. This will thicken the puree. Adjust the seasoning. The garlic intensity will increase overnight.

To finish, simply place almond paste on top of dried crepe mix then finely grate Barambah’s Cheddar Cheese over the top.


Makes for a great snack.


So fresh...from Paddock to Plate