10Minute Sweet Oatmeal Crepes Recipe Homemade Mastery Recipe
Savory crepes are a French classic which is traditionally filled with eggs, cheese, vegetables, and more. Make them gluten free by using buckwheat flour, as the French often do. Prep Time 5 minutes. Cook Time 5 minutes. Total Time 10 minutes.
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Add flour by the tablespoon, mixing it with plant-based milk, until a uniform runny mixture is achieved. Cover the bowl and place in the refrigerator to chill for about 30 minutes. Heat a low crepes pan with a thick bottom. Add a drizzle of oil and a scoop of crepe mixture.
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Wrap a stack of cooked, cooled crepes between layers of vegan wax, or parchment paper tightly. Place inside a freezer friendly bag and label with the date of freezing. Freeze for up to 2 months. Thaw in the fridge or remove the stack from the bag and reheat in a microwave at high for 15 seconds.
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For nut-free crepes: Use regular cow's milk or coconut milk, rice, oat, or soy milk instead of almond milk. For gluten-free crepes: Use a gluten-free flour blend instead of the wheat-based flours. For more flavour: Add 1/2 teaspoon cinnamon to batter. For more sweetness: Add an extra tablespoon of honey or maple syrup to batter.
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Sift the plain flour, sugar and salt into a mixing bowl and stir to combine. Note: If making savoury crêpes, omit the sugar. 180 g plain flour, 1 tbsp granulated sugar, 1/4 tsp salt. Make a well in the centre of the flour and add the milk mixture, a little at a time, whisking as you go.
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Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl. Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps. A crepe batter is always thinner than a pancake batter recipe, and that's normal. Let the batter rest for 10 minutes.
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Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don't have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined.
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Instructions. In a bowl, mix the flour, water, eggs, sugar, salt, and 1 tablespoon of olive oil until smooth. Refrigerate for 30 minutes. After 30 minutes, wet a crepe skillet or saucepan with the remaining olive oil. Distribute it evenly and get rid of the excess with a kitchen paper towel.
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In a blender, combine the eggs and bananas. Puree until smooth. Heat a 9- or 10-inch crepe pan or nonstick skillet over medium heat (varies per stove). Lift the pan from the heat, light spray it with cooking spray and pour ⅓ cup crepe batter on the pan in a circular motion and swirl to evenly coat the pan.
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Cover the batter and let it sit for 10-15 minutes. Heat a non-stick pan over medium heat. Pour about 1/4 cup of batter onto the pan and tilt the pan in a circular motion to spread the batter evenly. Allow the crepe to cook for about 2-3 minutes until the edges turn golden brown and the top is set.
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Prep strawberries. Slice the quart of strawberries and combine with remaining 2 tablespoons sugar, 1/2 teaspoon lemon zest, and 2 teaspoons lemon juice in a medium bowl. Stir until strawberries are coated in sugar, set aside. Cook crepes. Heat 1/2 teaspoon of the oil in a medium nonstick frying pan over medium heat.
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Cooking the crepes. Using a ladle (or measure cup) pour 1/2 cup of batter onto the centre of a pre-heated and greased pan. Let the batter become more yellow in colour and less 'liquidy' before using a spatula to flip the crepe. I lift the edge of the crepe with the spatula and check if the edge 4 to 6 cm has started to become golden brown.
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Pour crepe batter into the crepe pan, or if you are using an electrical crepe pan dip it into the batter. Tilt the pan so that bottom surface is evenly coated. Cook for about 1 to 2 minutes on a side, or until golden brown. Flip on the other side and cook for 15 seconds. Serve with almond chocolate butter and fruits.
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Add ¼ cup batter and tilt the pan in a circular motion so that the batter completely covers the bottom of the skillet. Cook until the underside of the crepe is golden brown, about 2 minutes. Loosen with a spatula, turn and cook the other side, about 1 more minute. Fill as desired and serve, or store for later use.
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Whisk the soymilk into the batter, 1/3 cup at a time, until the batter resembles a thick cream. Let the batter rest for 1 hour in the refrigerator. Heat a small to medium sauté or frying pan over medium heat. Once hot, brush a small amount of oil or dairy-free soy margarine on the surface of the pan. Using a ¼ cup scoop or small ladle, add.
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These dairy free crepes made without butter or milk, but are so good you won't even notice. Serve as a dessert with jam or dairy free cream. While crepes are French, they are beloved internationally. Crepes translates to pancakes in English, but if you've ever had an American pancake, you know they are not the same thing.