Crepes

Here I was, thinking I'd already posted this recipe. When I posted the recipe for the Protein Pancake, I mentioned that it was similar to the crepe recipe, but different enough that I wanted to post it. If you went looking for the crepes, I apologize! But here they are now. :)

Getting the batter right is a little tricky. You want it quite thin (a thick crepe is not yummy), but not so thin that it won't hold together. The amount of milk you need will vary depending on the type of milk you are using. I generally use soy milk in this recipe, as coconut milk is so much thicker. Although I haven't tried it yet, I'm thinking this recipe could easily be adapted for savory dishes by eliminating the sucanat and spices, or even adding some herbs.

I don't have a crepe pan, so I use an omelet pan and it works just fine. Watch your temp - if they start cooking too quickly, turn them down or it's going to burn.

I love this recipe because it's so versatile. We generally layer them with fruit and the guys use yogurt. Tonight I needed something easy and quick, so I heated up some frozen raspberries on the stove, then rolled the crepes with the raspberries and a thinly sliced banana. I served it with scrambled eggs on the side.

Ingredients:
1 1/3 cup oat flour (grind oats in your blender or food processor)
1/3 cup egg whites
2 T. sucanat or other natural sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1-2 cups milk of choice

Directions:
Whisk together dry ingredients, then add egg whites. Stir in milk, a little at a time, until you have a thin batter. Pour batter into a 4 cup liquid measuring cup.

Preheat a small skillet (I use an omelet pan) over medium heat. When hot, coat lightly with cooking spray. Pour a small amount of batter, about 2 T., into the middle of the pan. Working quickly, swirl it around until the batter reaches all edges of the pan. Let it cook until most of the batter is dry on top. Flip, and cook 10-15 seconds longer. Transfer to a serving plate and cover with a paper towel while you prepare the rest of the crepes.

Note: If the batter isn't reaching the edges of the pan, thin it out with a little more milk. I whisk the batter in the measuring cup after making each crepe.

Makes about 14 crepes.