The oat flour crepes recipe is very versatile: you can enjoy them with either sweet or savory fillings. Soft, elastic and not prone to breaking — that’s the secret.
Much loved by athletes, as these are protein crepes that contain no added fats or sugars, they are delicious for everyone.
The oat crepes in this recipe are made without any other flours added: the result is a soft, thin and truly tasty sheet.
I measured the batter to obtain soft, foldable crepes even though the ingredients are few and simple.
By replacing regular milk with any plant-based drink (such as soy or oat milk), the recipe becomes perfect for those who are lactose intolerant.
Recently, oats have been included among foods that can be consumed in small quantities by people with celiac disease: however always remember to buy oat flour that bears the label “for celiacs” on the package.
Oat crepes are an easy, light-fit recipe, ideal for a sweet breakfast or a savory snack; they are very soft.
Naturally gluten-free — since oat flour does not contain gluten — they are suitable for those who suffer from celiac disease or intolerance to gluten proteins.
They are made by mixing the eggs with the milk and the flour; to obtain a smooth batter completely free of lumps, start from the dry ingredients: sift the flour into a large bowl, make a well in the center and add the lightly beaten eggs, start mixing with a whisk, then gradually add the milk while whisking; in a very short time you will have a perfectly smooth batter!!!
Let the batter rest for at least 30 minutes in a cool place or in the refrigerator; this step allows the flour to release its starch for softer, tastier crepes.
Pour the batter, one ladle at a time, into a hot pan lightly buttered or oiled: remove the pan from the heat and pour a small ladle of batter, quickly rotate the pan so the batter coats the whole surface, then immediately return it to medium heat to obtain golden crepes.
A tip? If you use a good quality nonstick pan with a double bottom it will be easier to release the crepes and create perfect ones. “The pan doesn’t have to be small; on the contrary: a sturdier, wider pan is better to allow better cooking”.
Furthermore, oats are friendly to the figure: a crepe made with this cereal and without wheat flour helps intestinal function and, after a few days, can reduce bloating without making you feel hungry.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 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 + 2 tbsp cups partially skimmed milk (or whole milk or plant-based milk)
- 2 3/4 cups oat flour
- as needed olive oil (or butter)
Tools
- Pan
- Bowl
- Paper towels
- Whisk
- Ladle
- Kitchen scale
- Measuring jug
Steps for Oat Flour Crepes
Sift the flour: In a large bowl, sift the flour (a fundamental step to avoid lumps).
Prepare the liquids: In a second bowl, lightly beat the eggs with a whisk and add the milk, mixing until you obtain a homogeneous mixture.
Combine the mixtures: Pour the egg-and-milk mixture in a thin stream over the flour, whisking vigorously from the center outwards.
Thin out the mixture by adding the milk little by little while continuing to mix until you obtain a fluid batter completely free of lumps.
If lumps do form, don’t worry: blend everything with an immersion blender for a few seconds.
Cover the bowl with plastic wrap and let it rest for at least 30 minutes at room temperature (or in the refrigerator, preferably in the least cold spot).
Retrieve the batter, whisk again and proceed to cooking. Preheat a nonstick pan of about 8–8.5 in (20–22 cm) over medium heat.
Grease the pan with a little oil using a piece of paper towel, and heat it well. Pour a small ladle of batter and immediately tilt/rotate the pan to spread it evenly.
“If you like, you can grease the pan using butter instead of oil.”
As soon as the crepe has set and its edges release easily, flip it and finish cooking for another 30–40 seconds.
(You can easily tell when it’s time to flip because the crepe will lift easily from the bottom).
Continue this way until the batter is finished; every 3–4 crepes, lightly grease the pan again using a paper towel.
The crepes are ready to be filled; fold them as you prefer — half-moon, purse, packet, fan, or roll.
With these quantities you will get about 10/12 crepes cooked in an 8.5 in (22 cm) pan.
Enjoy your meal.
Notes
Oats are considered nutritionally excellent: rich in vitamins, minerals and macronutrients, they are easily digestible and therefore suitable for athletes who can consume them a few hours before training to gain an extra boost.
It has also recently been discovered that oats can lower levels of bad cholesterol. In short, oats are not only perfect for preparing tasty recipes but are also excellent for our health.
Tips
You can let the crepe batter rest up to 24 hours in the refrigerator, covered with plastic wrap.
Depending on how you intend to use them and the filling, you can decide whether to make them larger or smaller.
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FAQ (Questions and Answers)
Can they be frozen?
You can also freeze them; just place a sheet of parchment paper between each crepe so you always have them ready.
What should I do if lumps form in the batter?
If your mixture becomes lumpy you can pass the batter through a fine-mesh sieve, pressing it with a spoon.
