Oat Flour Crêpes

by Feb 15, 2009

 

Oat Flour Crêpes

Makes about 10

1 cup oat flour
¼ teaspoon salt
1 cup organic milk
1/3 cup water
3 cage-free eggs
3 tablespoons unsalted organic butter, melted
2 tablespoons agave nectar
(additional unsalted organic butter for cooking the crépes)

 

1. In a medium bowl, whisk oat flour with salt to combine.
2. Combine milk, water, eggs, melted butter, and agave nectar in a 4 cup glass measuring cup or medium sized bowl.Whisk to combine then pour over the oat flour and whisk to combine.(Don’t mix too much or you will overdevelop the gluten and the crépes will be tough.)  Ideally, let stand for 15 – 30 minutes before cooking to hydrate the flour.
3. Heat large frying pan over medium heat and add a small amount of butter (1/4 teaspoon-ish) to grease the pan.Ladle approximately 2 – 3 tablespoons of batter into the middle of the frying pan and tilt the pan to spread the batter out into a large circle.Cook for a couple minutes, until golden brown, then flip and cook the other side.Serve immediately or keep crêpes warm on heated plates to serve all at once.Roll or fold the crêpes over your favorite filling, perhaps a squeeze of half a lemon, or a spoon of your favorite jam, and a sprinkle of organic powdered sugar.
 
Kitchen Coach Tips
  • Crêpes are a great alternative to other breakfast options heavier on the flour factor (pancakes, waffles, muffins).
  • Using this recipe as a base, experiment with different flours, like buckwheat (great for savory fillings) or even a gluten-free mix.
  • You can keep any leftover batter in the refrigerator for 3 – 5 days.Having prepared batter at the ready makes a seemingly luxurious breakfast a snap!


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