Sunday, May 8, 2011

Oat Crepes

2 c whole milk
1 c. oat flour
1 c. all purpose flour
4 large eggs
¾ c. water
1/3 c. melted butter (plus extra for the crepe pan)
1 tsp. salt

Combine all of the ingredients in a blender and process until mixed. Chill for a couple of hours. To cook crepes, bust out your 8 inch skillet. Put it on medium heat. Put a pat of butter and swish it around the pan. Remove pan from heat and pour about ¼ cup batter into the pan. Swish around until the pan is covered and then return to the heat. When it looks set, carefully flip and cook the other side for about 20 more seconds. The first few will turn out crummy, but then you’ll get your groove on and the rest will turn out perfectly. Any filling will work for crepes, but apple is especially delicious.

Apple Crepe filling:

6 Apples, peeled and sliced thin, sautéed in a little bit of butter and a dash of cinnamon, cooked till soft. I used granny smith, brauburn, gala, and fuji.

Whipped cream blended with cream cheese frosting.

Nutella, melted.

Almonds, chopped and toasted.

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