The oat crepes with yogurt are perfect for a tasty breakfast or snack. For the batter of these oat crepes with yogurt, only two ingredients: flavored oat flour (mine is cookie flavor) and water. But the choice of flour is optional. You can use classic oat flour and add cocoa (you’ll find doses and substitutions below). And to fill them, Greek yogurt and hazelnut cream, but of course, you can use your imagination for fillings and toppings: spreadable cream, chopped nuts, compotes, and jams. You can add whatever you like.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 oz instant oat flour cookie flavor (or cocoa)
- 7/8 cup water (approximately)
- to taste hazelnut Greek yogurt (or to taste)
- to taste hazelnut spread
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan 20 centimeter
Steps
Prepare the crepes: In a bowl, mix the flour while adding water a little at a time using a whisk or fork. Add the sifted flour and mix. Gradually add the milk and work the batter carefully to avoid lumps.
On the stove, heat a pan with a diameter of 7-8 inches, warm it and lightly grease it with a bit of oil.
When the pan is hot, pour a ladle of batter inside, then quickly tilt and rotate the pan to spread the batter. Cook the crepes until the edges start to detach, then flip and complete cooking. Place the crepes on an overturned plate, stacking them as they are cooked.
Fill the crepes with your chosen Greek yogurt, decorate with hazelnut spread, and serve.
Notes
Recipe source: HERE.
If you don’t have flavored oat flour, you can replace it with 1.75 oz of classic oat flour and 0.2 oz sifted cocoa.
