Lindsey Smith, also known as The Chipper Chef, shows us how to make this super simple recipe. For more information on her, go here.
Oat Crepes
By Lindsey Smith
The Chipper Chef
2 c whole milk
1 c. oat flour
1 c. all purpose flour
4 large eggs
¾ c. water
1/3 c. melted butter (plus extra for the crepe pan)
1 tsp. salt
Combine all of the ingredients in a blender and process until mixed. Chill for a couple of hours (if you have the time, but if not, just go for it! They`ll still taste great.) To cook crepes, bust out your 8 inch skillet. Put it on medium heat. Put a pat of butter and swish it around the pan. Remove pan from heat and pour about ¼ cup batter into the pan. Swish around until the pan is covered and then return to the heat. When it looks set, carefully flip and cook the other side for about 20 more seconds. The first few will turn out crummy, but then you`ll get your groove on and the rest will turn out perfectly. To produce in mass, a non-stick skillet will make it possible to cook several at once. Just cook them like you would pancakes. Any filling will work for crepes, but apple is especially delicious.
Apple Crepe filling:
6 Apples, peeled and sliced thin, sautéed in a little bit of butter and a dash of cinnamon, cooked till soft. I prefer a variety of used granny smith, brauburn, gala, and fuji.
Serve with:
Whipped cream
Nutella
Almonds, chopped and toasted
Sausage links
