Oat flour crepes


Crepes with feeling guilty? If you’re looking for that kind of recipe, you’re at the right place.

To be honest, I hate making crepes. It’s time-consuming, makes the house smelly, so it’s not my cup of tea. A huge advantage of these crepes is that they can be stored in plastic bags in the freezer, so if I make a bigger batch, I freeze them and when I fancy some crepes, I just thaw two of these.

– 4eggs
– 180 g oat flour
– 500 ml milk
– 1/2 tsp. stevia powder
– oil for frying

To save time, I put all the ingredients into the blender and mixed them thoroughly.
I used a measuring cup to measure the portions: you need 1/4 cup of batter for 1 crepe.
I brushed the pan with oil using a silicone brush and fried the crepes on medium heat. It’s important to avoid using too much oil. This is where crepes making used to go wrong in my case. If you brush your pan with oil, only that amount will get into the pan that is necessary for the crepes, so they will neither stick to the pan nor will they swim in the oil.
If you want to freeze them, wait until they cool completely and put them into freezer bags. It takes a night in the fridge for them to thaw, but if you’re in a hurry, you can thaw them in the microwave as well.


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