Banana Oat Crepes (Gluten-Free)
photo by Ravenhood
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
7-8 crepes
- Serves:
- 2-3
ingredients
- 1 cup oat flour
- 1 cup milk (rice or soy milk)
- 1⁄2 cup water
- 3⁄4 cup mashed banana (very ripe)
- 2 eggs
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
directions
- Blend all ingredients in a blender until smooth and let stand in fridge for 15 minutes.
- Heat a greased skillet on medium heat and pour 1/3 cup batches on the pan, swirling it very quickly to distribute the batter.
- Cook until the bottom starts to turn golden and it is easily flippable, then flip and cook other side until done to your preference. Garnish with maple syrup, chocolate sauce, berries, jam or mashed bananas as filling and topping.
- ****You can make your own with a blender, using about 1 1/2 cups quick oats to make 1 cup oat flour. If you`re going to leave your crepe mixture in the fridge for quite a while it will thicken so just add water to the desired consistency. If you`re going to blend it, do so just for a second and let the mixture rest a couple of minutes before cooking them or else you may end up with airey crepes.
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Reviews
-
Tried these crepes this morning. I've been a fan of "healthier" pancakes for breakfast: oats instead of flour, banana instead of sugar or syrup, eggs and Greek yogurt for added protein, etc. These crepes sounded perfect for my preferences. LOVED this recipe! I intentionally overcooked each crepe slightly to create crispy edges. I know crispy and brown is not the French style, but I really enjoy the contrast of tender thin crepes with the crispy toasty edges. These taste great wrapped around a little sour cream and fruit preserves. Thanks for this excellent recipe! It's really helpful to have the ratios of milk/oats/eggs/water ready to go for breakfast whenever.