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 courses. Soft and versatile, they bend 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, such as 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 Cheap
- 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)
- 1/4 cup coconut oil
- 1 1/4 cups semi-skimmed milk
- 1 cup oat flour (naturally gluten-free)
Essential Tools for Making Crepes
- Kitchen Scale
- Bowl
- Spoon
- Hand Blender
- Pan non-stick
- Cooking 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.
In the bowl, pour the eggs and once the coconut oil has cooled, quickly whisk with a spoon.
Pour the milk and stir quickly until it is blended with the rest of the ingredients (this also only takes a few seconds).
Now gently pour in the flour and begin mixing with the spoon for just 20/30 seconds, then use the hand blender for 30/40 seconds, in this way you will quickly obtain a smooth and lump-free batter!
Cover the bowl with cling film and let it rest in the fridge for 30 minutes.
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 for its 3/4 of crepe batter, quickly swirl the pan to spread the batter evenly and make the crepe thin.
Cook each crepe for 30/40 seconds per side, flipping only halfway through. When the single crepe is ready, remove it from the pan with a kitchen spatula and place it on a large plate. Be sure to brush the pan with coconut oil between each crepe and once cooked, stack them to keep them soft.
TIPS
Once fully cooled, you can store the crepes by stacking them on a plate, covering with cling film, and placing them in the fridge, ready to use. They will keep for 2/3 days.
You can fill them with either sweet or savory fillings since the batter is neutral.
They are good both cold and hot and lend themselves to many uses in the kitchen: you can use them as a base for lasagna or as sheets for cannelloni!
These crepes are also naturally gluten-free!
