Method

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.