Though my favourite type of delicate crêpe is piled high with fresh fruit, they are not just for sweet indulgences. They can be filled with the cheesiest and meatiest concoctions of your choice.
The great thing about these crêpes is that you can just throw all of the ingredients into a blender to quickly whip up the batter. I hope you give these oat crêpes a try and enjoy them as much as I do!
What you will need –
- Rolled/Old fashioned Oats – 1 cup
- Sorghum (jowar) flour – 1/2 cup
(sub with sweet rice flour for gluten-free and whole wheat/maida for gluten full options)
- Light olive oil – 3 tablespoons, plus more for the pan
- Large egg or Flaxseed egg – 1
(For vegan egg, mix 1 tablespoon flaxseed powder mixed with 2.5 tablespoons water)
- Milk of choice – 1 1/4 to 1 1/2 cup, start with lesser amount and add more as needed
- Salt – 1/4 teaspoon or to taste
For sweet crêpes add 2 tablespoons of sugar, honey or maple syrup and reduce the salt to just a pinch.
Ideas for filling –
- Savoury – Sautéed mushrooms, wilted spinach, grated cheddar, goat cheese, eggs, ham, bacon, shrimp, bean sprouts, tomato, basil, kale, etcetera.
- Sweet – sugar and lime, banana and chocolate, strawberries and chocolate, pumpkin, apple cinnamon, cream cheese and berries, caramel, etcetera.
- Place the oats, sorghum flour, oil, egg, salt and 1 1/4 cup milk (and sweetener if you’re making sweet crepes) into the blender jar and blend until creamy. Batter should be runny unlike pancake batter. Add more milk if needed.
- Cover and let the batter chill in the fridge while you prep other ingredients.
- Heat a 9-inch non-stick skillet over medium heat. Once your pan is hot enough to make water droplets “dance” across the surface, lightly grease it with oil and pour 1/3 or 1/4 cup batter.
- Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan in a circular motion while pouring so that the batter covers the pan thinly and evenly. Pour off any excess batter. Try not to leave any holes.
(After the first few crêpes you will know exactly how much batter your pan will hold)
- Cook on medium-high heat until the edges turn brown, about 40 seconds to 1 minute and then carefully flip using a small spatula.
The second side will not be as evenly browned as the first side.
(If they break while flipping, they’re either too thin or need to cook a little bit longer.)
- Remove crêpe to a cooling rack and continue making them with remaining batter, adjusting the heat as needed. This recipe makes about 6-9 crêpes, depending on how large you make them.
To make the savoury version as shown in the picture above –
Prepare the following items while crêpe batter chills in the fridge:
- Wilt spinach with a little garlic and olive oil in a pan.
- Sautée mushrooms with salt, pepper and paprika
- Grate cheese of your choice
- Break an egg in a small bowl
Pour crêpe batter in a pan and follow instructions as above. After flipping, quickly add all the filling as desired and carefully drop the egg in the centre. Fold the edges to make a parcel. Lower the heat and let the egg cook for 1-2 mins. Remove and serve immediately.
Storage notes :
Let each crêpe cool to avoid sticking, place in a container and store in the fridge. Crêpes can be refrigerated for up to 2 days or frozen for several weeks. Reheat uncovered in a low oven (120°C) for 15 minutes or until warm. Fill with your favourite filling.
If you make this recipe, you know the drill: Let me know!