Oat Crepes

Oat crepes are a healthier version of traditional crepes, using oat flour as a base. Here’s how to prepare them, with an Italian twist by possibly integrating some Mediterranean ingredients.

Ingredients

• 100 g of oat flour
• 300 ml of milk (you can use cow’s milk or a plant-based variant, such as almond milk)
• 1 large egg (if you’re vegan, you can use egg substitutes like flaxseed or chia seed flour)
• A pinch of salt
• Olive oil or butter for greasing the pan (olive oil will give a more Italian touch)
• Optional: a pinch of sugar or a drizzle of honey for sweet versions, flavors like vanilla or cinnamon, fresh herbs or spices for savory versions.

Preparation

1. In a bowl, mix the oat flour and a pinch of salt. If you want sweet crepes, you can add a pinch of sugar or some vanilla extract into the mix.
2. Break the egg into the mix and start beating, gradually adding the milk to prevent lumps.
3. Work the batter well until it becomes smooth and homogeneous. If the consistency seems too thick, you can add more milk to achieve the desired fluidity.
4. Let the batter rest for about 20-30 minutes. This helps the oat flour absorb liquids and will make the crepes softer.
5. Heat a non-stick pan and lightly grease the surface with olive oil or a knob of butter.
6. Pour a ladle of batter into the hot pan and rotate the pan to spread it evenly.
7. Cook the crepe for about 1-2 minutes, or until the edges easily peel away and the bottom side is golden brown. Then flip the crepe with a spatula and cook for another minute or so.
8. Repeat with the rest of the batter, stacking the crepes on a plate and covering them to keep warm.

Curiosity

Crepes originate from France, particularly from the region of Brittany, but have spread throughout the world with numerous variations. In Italy, we can find regional versions similar to crepes, such as ‘crespella,’ which is often used in baked dishes, wrapping savory fillings like mushrooms, cheese, and béchamel sauce. Enjoy your meal!