Basic crepes recipe with oat flour and coconut oil: discover the basic recipe for healthy and gluten-free crepes, perfect for breakfasts, snacks, or creative main dishes. Soft and versatile, they can be shaped to your every desire: sweet, savory, filled, or plain.
Crepes are a classic of French cuisine, but with this version using oat flour and coconut oil, they become a healthy and gluten-free option. Oat flour is rich in fiber and protein, while coconut oil adds a unique flavor and beneficial properties. These crepes are also very versatile and can be filled with sweet or savory ingredients like fruit, chocolate, ham and cheese, or even grilled vegetables and sauces.
For an extra touch, try adding a pinch of cinnamon or nutmeg to the batter for an irresistible aroma!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Basic Crepes Recipe with Oat Flour
- 2 eggs (XL size)
- 1.41 oz coconut oil
- 1.22 cups semi-skimmed milk
- 1.03 cups oat flour (naturally gluten-free)
Useful and Essential Tools for Making Crepes
- Food Scale
- Bowl
- Spoon
- Hand Blender
- Pan non-stick
- Kitchen Spatula
- Small Pot
- Brush
- Ladle
Let’s Make Basic Crepes with Oat Flour and Coconut Oil
Start by melting the coconut oil in a small pot (it only takes a few seconds) and set it aside.
Pour the eggs into the bowl and once the coconut oil is warm, quickly beat with a spoon.
Pour in the milk and mix quickly until it is well combined with the other ingredients (it only takes a few seconds).
Now gently add the flour and start mixing with the spoon for just 20/30 seconds, then take the hand blender and run it for 30/40 seconds, this way you will quickly get a smooth and lump-free mixture!
Cover the bowl with plastic wrap and let it rest for 30 minutes in the fridge.
Heat the non-stick pan over medium/low heat, once hot brush the bottom with coconut oil, take the bowl, give it a quick stir and pour a ladle full to 3/4 with crepe batter, quickly rotate the pan to spread the batter evenly and make the crepe thin.
Cook each crepe for 30/40 seconds per side, flipping them only halfway through, when the single crepe is ready, remove it from the pan with the help of a kitchen spatula and place it on a large plate, remember to always brush the pan with coconut oil between each crepe and once cooked, stack them on top of each other to keep them very soft.
TIPS
Once the crepes are fully cooled, you can store them stacked on a plate, covered with plastic wrap and refrigerated ready for use, this way they keep for 2/3 days.
You can fill them either sweet or savory since the batter is neutral.
They are good both cold and hot and lend themselves to many culinary uses: you can use them as a base for lasagna or as a cannelloni dough!
These crepes are also naturally gluten-free!
