Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Last Saturday Noi and I watched a French movie together.
That’s me, I love foreign movies that contain LOTS of food 🙂
The characters in the movie ate a classic French crepe,
Me and the baby in my belly felt a strong need to devour such a crepe as well.
I decided to get up and prepare a delicious crepe meal for all of us.
A classic French crepe is usually made of buckwheat,
But lately its smell is less pleasant to me,
So that wasn’t an option.
I was leaning towards oats,
Which was going to give infinite flexibility and wonderful softness.
I went into the kitchen and started mixing the batter.
I tasted the crepe and adjusted the batter according to the texture I dreamed of.
And then it happened,
I managed to reach the perfect and exact combination that provided the most insane crepe in the universe.
Look, this crepe requires a little technique,
But overall it’s very, very easy to prepare.
It’s perfect hot straight off the pan,
It’s perfect when cold from the fridge,
It’s perfect alongside salty side-dishes,
And stunning alongside sweet side-dishes.
It’s a dreamy when rolled into a roll,
And amazing when folded in half.
It’ll give you a good breakfast,
And will be amazing for lunch and dinner as well.
Just choose where to combine it and the magic will happen to you in an instant.
Children will go crazy for it,
And madly excited about it.
It requires a few quick minutes of work,
High heat,
A light rotation of the pan,
Turn over
And the crepe is ready 🙂
All that’s left for you to do is enjoy,
And keep on smiling 🙂
Happy and exciting crepe days 🙂
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes
Kindly note, there’s also a vegan version that requires a slightly different technique below this version.
The Dairy version is slightly more successful in terms of the flexibility of the crepe and its ability to remain flexible and fresh for a long time.
Ingredients: suitable for 4-6 crepes
- 4 eggs
- ½ cup non-dairy / dairy milk
- ½ cup oat flour
- ¼ cup corn flour (for alternatives, have a look at “A little extra from me”)
Steps:
- Put all the ingredients, the eggs, milk, oat flour and corn flour in the blender and grind well. I recommend using a blender, so the batter will be more uniform and without lumps. You can use a bowl and a whisk and mix really well.
- Heat a crepe pan or non-stick flat pan to a very high heat. When the pan is hot, reduce the heat to medium. Using a ladle, pour the batter into the center of the hot pan and in circular motions spread the batter to all parts of the pan.
- Leave the pan on the fire for a few seconds until the edges of the crepe begin to dry and extract the sides of the crepe with a spatula. When small bubbles form all over the top of the crepe and it begins to dry a little, turn it over to the other side for a few more seconds.
- Repeat this action until the batter is finished. Maybe the first crepe won’t turn out so well, but I’m sure you’ll understand the technique very quickly and then you’ll get stunning crepes. The best way to keep the crepes is to stack them on a plate and make a mountain of crepes. That way they’ll keep each other’s moisture and heat.
Cover the plate of crepes with a towel until the table is set and ready and gobble together 🙂
A little extra from me:
- The crepes can be kept in a sealed box / bag in the fridge for up to 4 days.
- I always double the amounts of the crepe batter, because these crepes tend to vanish in seconds.
- It’s very important to prepare the crepes in a really, really hot pan and to choose a pan with a non-stick coating, it’s super necessary for making the crepes.
- Click here to see how to grind oat flour at home.
- You can replace the corn flour with tapioca flour.
- Before eating the crepes that were in the fridge, I recommend warming them up a little in a pan / panini press / microwave.
How to grind oatmeal at home
The Vegan Version
Ingredients: suitable for 4-6 crepes
- 1¼ cups non-dairy milk
- ¾ cup oat flour
- 1 cup corn flour (for alternatives, have a look at “A little extra from me”)
Steps:
Kindly note – the vegan batter is thicker than the normal batter shown in the video, it requires a little more patience while working, and the crepes turn out a little less wide and a little thicker.
- Put all the ingredients in the blender, the non-dairy milk, oat flour and corn flour and mix well. In this version, I highly recommend using a blender, so the batter will be more uniform and no lumps of cornflour will form in it.
- Heat a crepe pan or non-stick flat pan to a very high heat. When the pan is hot, reduce the heat to medium. Using a ladle, pour the batter into the center of the hot pan and in circular motions spread the batter to all parts of the pan. As mentioned, this batter is thicker and requires a little more patience. The batter will spread in the pan more slowly than the batter containing eggs and crepes will come out less wide.
- Leave the pan on the fire for a few seconds until the edges of the crepe begin to dry and extract the sides of the crepe with a spatula. When small bubbles form all over the top of the crepe and it starts to dry a little, turn it over to the other side for a few more seconds.
- Repeat this action until the batter is finished. Maybe the first crepe won’t turn out so well, but I’m sure you’ll understand the technique very quickly and then you’ll get stunning crepes. The best way to keep the crepes is to stack them on a plate and make a mountain of crepes. That way they’ll keep each other’s moisture and heat.
Cover the plate of crepes with a towel until the table is set and ready and gobble together 🙂
A little extra from me:
- I recommend eating the vegan crepes in close proximity to when you make them and not keeping them in the fridge. Unfortunately, they dry out in the fridge.
- I always double the amounts of the crepe batter, because these crepes tend to vanish in seconds.
- It’s very important to prepare the crepes in a really, really hot pan and to choose a pan with a non-stick coating, it’s super necessary for making the crepes.
- Click here to see how to grind oat flour at home.
- You can replace the corn flour with tapioca flour.
- Before eating the crepes that were in the fridge, I recommend warming them up a little in a pan / panini press / microwave.
How to grind oatmeal at home
Vegan oatmeal crepe. image: Essy Roz
Vegan oatmeal crepe. image: Essy Roz
All the ingredients for making an oatmeal crepe. image: Essy Roz
The crepe batter in the regular version. image: Essy Roz
The crepe in the pan, ready for us to flip it. image: Essy Roz
Cook the crepe on its other side for a few more seconds. image: Essy Roz
The stack of crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
Oatmeal Crepes. image: Essy Roz
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