The recipe for oat flour crepes is very versatile: you can enjoy them with both sweet and savory fillings. Soft and elastic, they don’t break—here’s the secret.
Much loved by athletes, as they are protein crepes without added fats or sugars, they are delicious for everyone.
These oat crepes are made without additional flours: the result is a soft, thin, and truly tasty sheet.
I measured the batter to achieve soft and foldable crepes, despite the few and simple ingredients.
Replace regular milk with any plant-based drink like soy or oat milk, and the recipe will be perfect for the lactose intolerant.
Recently, oats have been introduced among foods that can be consumed in small amounts by celiacs: however, always remember to buy oat flour labeled “for celiacs”.
Oat crepes are an easy and quick fit light recipe. Ideal for a sweet breakfast or savory snack, they are very soft.
Naturally gluten-free, since oat flour contains no gluten, they are also suitable for those with celiac disease or gluten protein intolerance.
They are prepared by mixing eggs with milk and flour; to have a smooth, completely lump-free batter, start with the dry ingredients. Sift the flour into a large bowl, make a well in the center, add the slightly beaten eggs, start mixing with a whisk, then gradually add the milk while continuing to mix. In no time, you’ll have a perfectly smooth batter!
Let the batter rest for at least 30 minutes in a cool place or in the fridge. This step allows the flour to release all the starch for softer and tastier crepes.
Pour the batter, one ladle at a time, into a hot, lightly buttered or oiled pan: remove it from the heat and pour a small ladle of batter, quickly rotate the pan to cover it entirely, and immediately return it to medium heat to have golden crepes.
May I suggest? If you use a good quality non-stick pan with a double bottom, it will be easier to peel them off and create perfect crepes. “The pan doesn’t have to be necessarily small; in fact, a larger and sturdier pan is better for a better cooking”.
Additionally, oats are line-friendly: a crepe with this cereal and made without flour aids intestinal function and reduces belly size after a few days without hunger.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10/12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 131.74 (Kcal)
- Carbohydrates 15.94 (g) of which sugars 2.38 (g)
- Proteins 5.81 (g)
- Fat 5.11 (g) of which saturated 1.13 (g)of which unsaturated 3.28 (g)
- Fibers 1.58 (g)
- Sodium 27.34 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oat Flour Crepes
- 3 eggs (room temperature)
- 2 cups partially skimmed milk (or whole milk or plant-based milk)
- 2 cups oat flour
- as needed olive oil (or butter)
Tools
- Pan
- Bowl
- Paper towel
- Whisk
- Ladle
- Food scale
- Measuring cup
Steps for Oat Flour Crepes
In a large bowl, sift the flour (essential to avoid lumps).
Then, in a second bowl, beat the eggs and mix them with a hand whisk.
Gradually incorporate the flour and milk, mixing with the whisk.
Dilute the mixture by gradually adding the milk while continuing to mix until the batter is smooth and lump-free.
“If lumps have formed, blend everything with a hand blender for a few seconds”
Cover with plastic wrap and let rest for at least 30 minutes at room temperature (if preferred, in the upper, less cold part of the fridge).
Take the batter again, mix it again with the whisk, and proceed with cooking. Heat a 20-22 cm non-stick pan thoroughly over medium heat.
Grease the pan with a little oil, using a piece of kitchen paper, and let it heat well. Pour a small ladle of batter and immediately rotate the pan to distribute it evenly.
“If you wish, you can grease the pan using butter instead of oil”
Once the crepe has solidified and its edges come off easily, flip it over and complete the cooking for another 30-40 seconds.
(It’s easy to know when it’s time to flip the crepe because it will come off easily from the bottom).
Continue this way until the batter is finished; every 3/4 crepes, lightly grease the pan with kitchen paper.
The crepes are ready to be filled, close them as you prefer: half-moon, pouch, package, fan shape, or cannelloni.
With these quantities, you will make 10/12 cooked in a 22 cm pan.
Enjoy your meal.
Notes
Oats are indeed considered excellent from a nutritional point of view: rich in vitamins, minerals, and macronutrients, they are easily digestible, making them suitable for athletes who can consume them a few hours before workouts and have an extra charge.
It has also recently been discovered that it can lower bad cholesterol levels. In short, oats, aside from being perfect for preparing tasty recipes, are also excellent for our body.
Advice
You can let the crepe batter rest for up to 24 hours in the fridge, covered with plastic wrap.
Depending on their use and seasoning, you can decide whether to make them bigger or smaller.
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FAQ (Frequently Asked Questions)
Can they be frozen?
You can also freeze them; just put a sheet of parchment paper between each crepe to have them always ready.
What should I do if lumps form in the batter?
If your mixture turns out lumpy, you can pass the batter through a fine-mesh sieve, pressing it with a spoon.
