Jun 17, 2011

Oat Flour Crepes

        Crepes are wonderful vessels for sweet or savory filling. I love them with whipped cream and fresh berries for a light summertime dessert and also rolled up with ham and cheese. They work perfectly with my Mu Shu Pork and Bean loves them. 
        Crepes are light, soft and have a barely-there flavor. I like them even more when I make them wheat-free using whole-grain oats. They may not have a lot of flavor, but at least these have more nutrition than regular crepes made with white flour. I'm going to try them with a couple other grains and see if they turn out as good.
        These crepes are gluten free as long as you buy oats that have not be processed with wheat. Standard oats may have traces of gluten from being processed in the same plant.

Oat Flour Crepes
makes approximately 12 crepes

1 cup oat flour (HEAPING 1 cup old-fashioned oatmeal)
1 cup milk (nut, rice, dairy/non-dairy milk)
2 egg

Grind oats into a flour consistency in your blender or food processor. Add milk and eggs. Blend until smooth.

Pour a really small amount onto a non-stick pan and swirl immediately to create a very thin crepe or use a crepe maker. Cook over medium heat for  approximately 1 minute until the top doesn't look really wet. It will go from looking somewhat shiny to flat. 

Carefully, flip the crepe to cook on the other side for a few seconds. Pull the cooked crepe out of the pan and place on a plate, you can also make these beforehand and stack them with wax paper/parchment in between the layers. 

They can be served chilled or warm or at room temperature.

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