Oat Crepes

This simple, quick-and-easy-to-make crepe is especially delicious with white chocolate peanut butter and slices of fresh strawberries and banana, or leftover, with coconot oil drizzled on top, toasted in a toaster oven, and powdered sugar on top.

Oat crepes with white chocolate peanut butter and strawberry slices and a side of delicious, tart kiwi.

I’m sure that peanut butter and apple sauce will also be a delicious combination, and the traditional 100% pure maple syrup will be delicious and satisfying also. I’m looking forward to making savory breakfast wraps with scrambled tofu, when I can get some tofu.

Makes 2 crepes, or 3 small. 

Ingredients:

  • 1 cup oats (recommended: 100% whole grain quick oats)
  • 1 cup water
  • 3 Tbsp flax meal (Whole flax seeds should be able to do the job if you don’t have flax meal available, considering that they will be ground in the blender anyway.)
  • coconut oil (You may also use other oil. I use around 3-4 tsp in the pan for the first crepe, and that is usually enough for both crepes.)

Oat crepe cooking in a cast iron frying pan.To Make:

  1. Pour oil into a frying pan. I use a cast iron pan.
  2. Using a spatula, spread the oil to thoroughly coat the pan.
  3. Heat oil on medium heat or between low and medium heat, if medium appears to be/is too high.
  4. While oil is heating, combine oats, water, and flax in a blender.
  5. Blend into a thick batter.
  6. Pour a portion of the batter (around half for two crepes, around 1/4 for four small crepes). I recommend making two  crepes using around 1/2 the batter with each batch of batter.
  7. Using the spatula, spread the batter by gently scraping/spreading the top batter toward the edge of the crepe, to expand the crepe and make it thinner.
  8. Cook over medium or between low and medium heat (if medium heat seems to be/is too high) until the bottom is a little crispy (does not have to turn golden brown) and the top is dry. This may take around 5-7 minutes the first time (give or take a couple/few minutes).
  9. Flip and cook for another 3-5 minutes. Watch your crepe to be sure that it does not burn.
  10. Repeat steps 7-9 for the next pancake. Cook time may be shorter as the pan gets hotter, so it may cook faster than the first crepe.

 

 

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