Crêpes are a very versatile recipe. A thin wrap that can hold sweet or savoury fillings. No matter you choose to put inside they always turn out delicious. Sprinkled with lemon and sugar for Shrove Tuesday, spread with tons of Nutella for a fulfilling breakfast or stuffed with béchamel sauce and prosciutto they are perfect for every occasion. Usually I make them with regular flour but this time I used oat flour. This flour has a very rich and nutty flavour and, if you buy a certified one, it’s also gluten free.
Oat is an incredibly nutritious food. It’s a good source of carbs, protein and fiber and it’s super filling. Eating oat give you a feeling of fullness because is rich in beta-glucan; this may help you feeling less hungry and, as a result, it could help in loosing weight.
As I said oat flour is naturally gluten free, perfect if you are intolerant, but this makes the crêpes less elastic so it’s really important to be gentle while flipping them. Another key rule when using oat flour is to sift it thoroughly otherwise the batter will be too heavy and full of lumps.
This time I chose to fill the crêpes with orange marmalade and grated dark chocolate but, as mentioned before, there are loads of fillings and you can choose whatever you fancy.
Oat flour crêpes with orange marmalade and dark chocolate
- For the batter
- whole milk or planted based beverage: 250 milliltres
- oat flour sifted: 125 grams
- medium egg: 2
- sun flower oil: 25 millilitres
- water warm: 1-2 tbsp
- For the filling
- orange marmalade: 300 grams
- dark chocolate , grated: 150 grams
- Put the oat flour into a big bowl and make a well into the centre.
- Break the eggs into the well and start mixing with a balloon whisk.
- Slowly add the milk and then the oil. Whisk very well and then cover with cling film and refrigerate for at least 2 hours or overnight.You can also put all the ingredients (except the water) into a blender and blend until lump free.
- After the rest add 1 or 2 tablespoons of warm water if the batter looks too thick and whisk well. Grease with sun flower oil (or cooking spray) a skillet or a crêpe pan and heat it over medium heat. Add a ladle of batter into the pan and swirl until pan is coated.
- Cook the crêpe until the edges start to wrinkle.
- Using a spatula turn the crêpe and cook it for less then a minute. Trasfer to a plate and continue with the remaining batter. It's really important to be gentle when flipping the crêpes because the oat flour doesn't have gluten so the crêpes are more delicate than the regular ones.
- Spread on each crêpe some marmalade and sprinkle with the grated chocolate.
- Fold the right edge towards the centre.
- Then fold the left edge overlapping the other one.
- Start rolling the crêpe until you have a tight roll.
- Tuck the last edge under and arrange on a plate.
- Melt some chocolate, drizzle it over the crêpes and serve.