Oat Crepes

Now and then, I take somebody else's good recipe, and simplify it.

This is such an instance.  This post is based off my cousin Laura's post about her oatmeal crepes, which you can find here.

I'm recording my own way of doing it, for my personal reference and convenience.

I love these, because they are gluten free, and they satisfy a craving for something "bready," and they are so easy.

Oat Crepes

1 egg
1/3 cup quick cooking (GF) oatmeal flakes
1/3 cup milk (or milk substitute, like almond milk)
a splash of vanilla
a shake of salt

Method:  Crack the egg into your blender.  Add the oats, milk, vanilla and salt.  Let these sit in the blender for a minute or two while you get out your frying pan and preheat it with some butter or coconut oil.  When the pan is hot, quickly run the blender for 20-30 seconds, until the mixture is fairly uniform and smooth.  Quickly pour half the batter into your hot pan and swirl to cover the bottom.  Cook over medium heat for about 3 minutes, then flip and cook 2-3 more minutes, until golden brown spots have appeared.  Slide onto a plate, fill, roll and eat quick, while it's hot.

* You do need to work quickly, and re-run the blender each time you add more batter to the pan, because the oats settle to the bottom of the mixture really fast.

* This recipe makes 2 crepes, which is the perfect amount for my personal breakfast.  You can easily double the recipe to serve 2 people, triple it to serve 3, and so on.

* These are delicious served with Greek yogurt and fresh berries.  Lately I've been loving them simple--with just butter and apricot preserves.  They are also good with Nutella and bananas, or even cinnamon sugar and butter.