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.
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.
- 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.)
- Pour oil into a frying pan. I use a cast iron pan.
- Using a spatula, spread the oil to thoroughly coat the pan.
- Heat oil on medium heat or between low and medium heat, if medium appears to be/is too high.
- While oil is heating, combine oats, water, and flax in a blender.
- Blend into a thick batter.
- 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.
- 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.
- 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).
- Flip and cook for another 3-5 minutes. Watch your crepe to be sure that it does not burn.
- 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.