Oatmeal Crêpes–Either Sweet or Savory

Crêpes are made all over the world.  Some places they are served as a main dish with meat and steamed vegetables as the filling.  However, the most usual way to serve crêpes is as a dessert with a sweet jam filling.  Crêpes that have the added benefits of oats in the flour mixture, have a nuttier flavor and added nutritional value.  If suddenly you need a quick but impressive dessert–I recommend these oatmeal crêpes.  They can be made ahead and kept warm in the oven on low, or you can make the preparation a participatory event for everyone after dinner.

The only skill you need to learn is to pour the batter in a really hot skillet, and swirl the batter around the bottom quickly.  This spreads the batter quite thinly–just as you want it. Your guest will be impressed.  Let diners decide what jam they want for the filling.  Show your guests how to fold the crêpes in quarters.    Provide whipping cream, nuts or powdered sugar so they can top their dessert as they wish.  One serving is usually 2 to 3 crêpes.

Crêpes are traditional all over Europe and it is only in France that they are rolled.  I did not know that before trying this recipe!  Enjoy!

Oatmeal Crêpes
 
Ingredients
  • 2 large eggs
  • 3 cups water
  • ½ teaspoon vanilla
  • grated zest of 1 lemon
  • 1½ cup Postitively Free™ Instant Oats
  • 1 cup Baking Free™gluten-free all purpose flour
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter (melted and cooled)
  • olive oil (for cooking the crêpes)
  • 1 cup jam of your choice (for filling the crêpes)
  • Confectioners sugar or whipped cream (for serving)
Instructions
  1. In food processor, mix together oats, sugar and flour. Pulse 3 or 4 times to grind oats and combine.
  2. In a large bowl whisk together the eggs, 3 cups of water, vanilla and lemon zest. Whisk in the dry ingredients until smooth. Whisk in the butter.
  3. Place an 8 or 10 inch nonstick skillet over medium-high heat. Brush the skillet with olive oil. When the oil is hot (not smoking but rippling on the bottom), pour in about ⅓ cup of the batter. Quickly turn the skillet in a circle to coat the entire bottom of the skillet with the batter. Cook until brown on one side, about a minute. Once the crêpe releases from the pan (which means its cooked on that side), carefully flip the crêpe with a spatula. Brown the second side for about 30 seconds.
  4. Remove to a plate, and repeat with remaining crêpe batter.
  5. To serve, fill the warm crêpes with about a tablespoon of jam each and fold into quarters. See picture. Dust with powdered sugar. Serve warm. Makes 8-10 crêpes.

 

 

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