These delicate oat crepes prove that breakfast does not have to be sweet. Made with a simple five-ingredient batter, they are light, flexible, and ready to wrap around your favorite savory fillings. New to crepe making? Start with our Thin Crepes with Boiling Water.
Ingredients
- 1 egg
- 20 g (2 tbsp) oat flour
- 100 ml (1/2 cup) milk 1.5%
- Basil or other fresh herbs
- Salt, to taste
Instructions
- Blend all ingredients until smooth and fry on a non-stick skillet, 2 minutes per side on low heat.
- Fill to taste, for example with soft cheese and lightly salted red fish.
Tips
- Let the batter rest for 5 minutes so the oat flour hydrates and the crepes hold together.
- Use a well-heated non-stick pan and a thin layer of batter for delicate, lacy edges. For a veggie version, our Savory Zucchini Crepes with Garlic-Dill Sauce are wonderful.
- Fill with soft cheese and lightly salted red fish like we did, or try our Spinach Crepes with Tuna and Egg for another savory twist. Discover more crepe techniques at Serious Eats.
Nutrition: per 100 g: 115 kcal, protein 11 g, fat 11 g, carbs 13 g.