You’ve probably seen those trendy smoothie bowls and acai bowls all over social media. They look delicious, right? But let’s be honest: they can be a bit time-consuming and expensive to make.
That’s why I’m here to introduce you to a hidden gem in your kitchen: sweet oatmeal crepes.
I’ve always been a bit of a food snob, admittedly.
So, when my mom started her daily oatmeal crepe routine, I raised an eyebrow. Oatmeal? Every day? But as the months passed, I couldn’t ignore the transformation.
We know well oatmeal is a powerhouse of nutrients, packed with fiber, protein, and essential vitamins and minerals, but we humans only believe when we see the results.
And you must take my word for it that my mom’s gut health has improved dramatically. Plus, it’s incredibly versatile. You can add fruits, nuts, seeds, or even chocolate chips to customize it to your liking.
So, if you’re looking for a way to sneak more nutrition into your diet without sacrificing taste, these oatmeal crepes are the perfect solution.
They’re not just a meal but a lifestyle upgrade, and who would say no to such an economical deal? Give them a try, and you’ll wonder why you didn’t discover them sooner.
Ingredients
1- Milk
This is the base of our batter, so choose wisely! Whole milk will add a touch of richness, while a lighter option, like almond milk or oat milk, works well too.
2- Sweetener
This is where you get to personalize your crepes. I have a sweet tooth, so honey is my go-to. It adds a touch of floral sweetness and pairs beautifully with all sorts of toppings.
But feel free to experiment! My family prefers brown sugar, while I like a drizzle of maple syrup with some chopped dates.
My grandma used to sneak in a spoonful of homemade apple jam for her crepes, a little nostalgia in every bite!
3- Oats
These unassuming nutrition-packed little guys keep you feeling full and satisfied for hours. Plus, they’re incredibly easy to digest, which is why they became a lifesaver for my mom’s sensitive stomach.
We use finely ground oats flour for this recipe, but rolled oats would work, too (just blend them for a smoother texture).
4- Eggs
5- 1/2 teaspoon vanilla extract (optional)
6- Pinch of salt
7- Ghee or vegan butter for the pan
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Directions
- Prepare the Oat Flour:
Place the rolled oats in a blender or food processor. Blend until you get a fine oat flour powder. This will give your crepes a smooth texture.
- In a mixing bowl, combine the oat flour, milk, eggs, honey, vanilla extract (if using), and a pinch of salt. Whisk thoroughly until the batter is smooth and slightly runny. Let the batter rest for about 5 minutes — this helps the oats absorb the liquid and thicken slightly.
- Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease it with ghee or vegan butter.
- Pour about 1/4 cup of batter into the pan and immediately tilt and swirl the pan to spread the batter evenly into a thin circle. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.
- Carefully flip the crepe using a spatula and cook the other side for another 30 seconds to 1 minute until lightly golden.
- Repeat the process with the remaining batter, greasing the pan as needed.
- Stack the crepes on a plate and serve warm. Top with fresh fruits, a drizzle of honey or maple syrup, nut butter, or your favorite yogurt.
Top It Up!
Once the crepes are cooked, I fill them with a variety of toppings. I love to keep it simple with a drizzle of honey and a sprinkle of cinnamon. You can also add fresh fruit, nuts, or yogurt for a more substantial meal.
What Makes Sweet Oatmeal Crepes Different From Pancakes?
I’ve always found it fascinating how different cultures have their unique takes on breakfast staples. Oatmeal crepes, for instance, are a wonderful example of this culinary diversity.
While they might seem similar to pancakes at first glance, there are a few key differences.
Pancakes are typically thicker and fluffier, while oatmeal crepes are much thinner and more delicate. This is largely due to the batter consistency. Crepe batter is usually thinner, allowing it to spread evenly in the pan and cook quickly.
Texture-wise, oatmeal crepes tend to have a more tender and slightly chewy texture. This is thanks to the addition of oats flour, which adds a unique flavor and a satisfying bite. Pancakes, on the other hand, have a more fluffy and airy texture.
And finally, let’s talk about flour. While pancakes are traditionally made with all-purpose flour, oatmeal crepes often incorporate oat flour or ground oats into the batter, which gives them a healthier twist and a distinctive flavor.
Interestingly, in some parts of the world, oatmeal crepes and pancakes are considered interchangeable! It just goes to show how food traditions can evolve and blend over time.
Tips & Tricks
Tip # 1 – Let it rest
Letting the batter rest for at least 15-20 minutes allows the gluten in the flour to relax, resulting in more tender crepes.
Tip # 2 – The Perfect Flip
If you’re struggling to flip your crepes, use a thin, flexible spatula and lift the edge gently. Once it’s loose, give it a quick flick of the wrist to flip it over.
Tip # 3 – Keeping them warm without drying
s you cook your crepes, keep them warm on a plate covered with a clean kitchen towel. This will prevent them from drying out.
Tip # 4 – Make rolls
For a neater presentation, roll your crepes into cylinders using a clean spatula handle as your prop before plating.
How can I make the crepes thinner and more delicate?
To make your crepes thinner and more delicate, follow these key tips:
- Use a Thin, Smooth Batter:
- Blend your ingredients thoroughly, ideally in a blender, to create a silky-smooth batter without lumps.
- Increase the liquid ratio by adding more milk or water to thin out the batter. A thinner batter spreads more easily and cooks into thinner crepes.
- Let the batter rest in the refrigerator for at least 30 minutes (or up to overnight). This allows the flour to fully hydrate, resulting in a smoother, more elastic batter that spreads thinly.
- Proper Pan and Heat:
- Use a small (around 8-inch) non-stick or crepe pan heated to medium. Too hot and the batter cooks too fast; too cool and the crepe won’t set properly.
- Lightly butter the pan before cooking each crepe to prevent sticking and help create crisp edges.
- Pour and Spread Technique:
- Pour a small amount of batter (about 3 tablespoons for an 8-inch pan) into the center of the hot pan.
- Immediately lift and tilt the pan, swirling the batter around to evenly coat the bottom in a thin layer. This spreading step is crucial for thin crepes.
- If needed, gently use a spatula or the back of a spoon to help spread the batter thinner.
- Timing the Flip:
- Cook the crepe until the edges lift easily and the bottom is lightly golden (about 1–2 minutes).
- Flip carefully and cook the other side for 30 seconds to 1 minute. Avoid overcooking to keep crepes tender.
- Adjust Ingredients if Needed:
- Adding an extra egg can improve elasticity and help the batter spread thinner.
- Incorporate melted and cooled butter into the batter for richness and better texture.
- Sifting flour before mixing helps avoid lumps that thicken the batter.
FAQs
What if my crepes are too thick?
If your crepes are too thick, your batter might be too thick. Thin it out with a little more milk or water.
Why are my crepes tough?
Overcooking is a common cause of tough crepes. Cook them until they’re just set, and remove them from the pan immediately.
Can I add color to my crepes?
Yes! Add a few drops of food coloring to the batter for colorful crepes. You can also use natural food coloring like beetroot or spinach juice.
Sweet Oatmeal Crepes
Ingredients
- 150 g milk
- Sweetener of your choice
- 80 g ultra-fine oats
- 100 g egg whites
- Ghee butter, or cooking spray
Instructions
- In a bowl, whisk together milk and honey (or the sweetener of your choice). Then, add oats to the mixture and let them sit for a few minutes to soften.
- In a separate bowl, whisk egg whites until they form soft peaks.
- Now combine these two mixtures thoroughly. Oats flour tends to sit at the bottom, so make sure to get a homogeneously fluffy batter using spatula.
- Heat a non-stick pan over medium heat. Add a small amount of ghee. Pour batter onto the pan using a ladle, cooking for 2 minutes per side until golden brown.
- Fill crepes with desired toppings (honey, cinnamon, fruit, nuts, yogurt) and serve immediately.
