If you’re looking for a healthier twist on the classic crepe recipe, look no further! Our recipe uses oat flour and almond milk to create a gluten-free and dairy-free version that’s perfect for anyone with dietary restrictions. Plus, with the addition of 4 eggs, these crepes are high in protein and will keep you feeling full for longer. The batter comes together quickly in a blender, and the crepes cook up just as easily as the traditional version. Fill them with your favorite sweet or savory toppings, and you’ve got a delicious and nutritious meal in no time. Let’s get cooking!
Healthy Pancrepe recipe
Yield:
10
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
5 minutes
Ingredients
- 4 medium eggs
- 1 cup milk (or use plant-based milk like soy to keep the flavour neutral)
- 1 cup water
- 1 tbsp olive oil
- 1 tbsp melted unsalted butter
- 1/4 tsp sea salt
- 1 cup oat flour
Instructions
Mixing the ingredients
- In a large measuring cup or glass bowl, add the milk, water, eggs, olive oil, and butter. Whisk to blend.
- Measure out the oatflour and salt and add to liquid mixture. Whisk until smooth. Do not overblend. There is no need to let the mixture sit like most recipes.
Cooking instructions
- Preheat an 8 inch non-stick pan to medium heat.
- Brush a bit of butter on the heated pan. I prefer using a silicone brush.
- Using a ladle (less than 1/4 cup), pour mixture into hot pan and swirl until pan is evenly coated with the batter.
- With this oatmeal flour crepe recipe, there won't be any browning on the edges. After 2 minutes, flip the crepe gently and cook for another 1 1/2 minutes.
- Repeat until all the batter is used up (remember to stir the batter each time to make sure the ingredients are evenly blended).
- Stack the cooked crepes on a plate and cover with another plate to keep the crepes warm and they won't dry out.
Serving suggestions
- Our go-to version: Top each crepe with butter and a drizzle of Canadian Maple Syrup. Served with a side of sausage and bacon.
- Lemon and Panela Crepes:
- Place a crepe on a plate and sprinkle about 1/2 tsp of *panela over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes. Serve the crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and a dollop of Greek Yogurt.
Notes
The first pour of batter to a heated pan is the FUN part! I like to think of the first crepe as a tester and who better to test it than the cook....and that's me! I tell John that this is the only way to tell if the pan is hot enough or if the batter has the right consistency.
*A note about why we use Panela instead of white sugar. "Panela is pure, unrefined, whole cane sugar that has been boiled in a total natural dehydration process. It's mainly fructose (more useful to the body than sucrose) and much higher in vitamins, antioxidants, and minerals than unrefined sugar because it isn't chemically processed." information from Valimex
