These gluten free healthy crepes make a great breakfast.
- 1.5 cups oats
- 1 tbsp chia seeds milled in blender (or coffee grinder)
- 1.5 cups plant milk
- pinch of sea/pink salt
- 1 tsp vanilla extract
- In a blender add the oats and milled chia seeds. Blend until you have a fine flour. Add the vanilla, milk and salt. Blend for a few seconds until you have a batter.IMPORTANT: Allow the batter to rest for 10-15 minutes. This helps the oats and chia seeds bind together.After the batter has rested you will probably need to add a little more milk. You want it to be thin enough to be able to pour into a pan and spread thinly but not too thick it cooks like a pancake and not a crepe. Give the batter a quick blend then heat (low-medium) a little oil in a large frying pan. Pour some of the batter into the centre of the pan and tilting the pan let the batter spread evenly over the base. Cook for 2-3 minutes then flip the crepe and cook the other side. I love these filled with chocolate spread or yoghurt. Also delicious with a drizzle of lemon juice and maple syrup.
TIP: Do not heat the pan too high or the batter will cook too quickly and you won’t be able to get it thin enough to make crepes. I often finish off the top under the grill rather than risk flipping it and the crepe falling apart.