Serves 4
45 min
Carob, Chocolate or Chocolate Chip Gluten-Free Oat Crepes
Recipe GLPRe7a0aee46cb218
Delicate, tender crepes made from certified gluten-free oat flour and eggs, filled with fresh fruit, peanut butter, and optional chocolate ganache. Choose plain or studded with dark chocolate or carob chips. Serve warm with strawberry sauce, maple syrup, or silky chocolate topping. A naturally gluten-free breakfast or dessert that satisfies both sweet and wholesome cravings.
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Ingredients
3/4 cup certified gluten-free oat flour
1/4 teaspoon salt
2 large eggs
1 1/2 tablespoons unsalted butter, melted and lightly cooled
1/2 cup whole milk (or milk of your choice)
1 tablespoon agave nectar (or sugar, honey, or stevia equivalent)
2 tablespoons finely chopped dark chocolate or gluten-free carob chips, for chocolate chip crepes (optional)
3/4 cup pureed strawberries
2 tablespoons sugar (or stevia equivalent)
Sliced fresh fruit: berries, bananas, mango (for serving)
Gluten-free peanut butter (for serving)
Cooking spray or light neutral oil for skillet
Directions
In a medium bowl, whisk together the gluten-free oat flour and salt. Set aside.
In a separate small bowl, beat the eggs together until well combined.
Add the melted butter to the beaten eggs a little at a time, whisking constantly to incorporate fully.
Add the milk and agave nectar to the egg mixture and whisk thoroughly until smooth.
Pour the wet ingredients into the flour mixture and whisk until just combined; the batter should be smooth and lump-free. If making chocolate chip crepes, fold in the finely chopped dark chocolate or carob chips.
In a small food processor, puree the strawberries. Stir in the 2 tablespoons of sugar until dissolved. Set the strawberry sauce aside.
Preheat a heavy 9-inch skillet over medium heat and lightly oil it using cooking spray or a small amount of neutral oil. The oil should be barely visible and evenly distributed—if you can still swirl it around, remove the excess with a crumpled paper towel.
Pour 1/3 cup of batter into the hot skillet and immediately tilt and swirl the pan in all directions to spread the batter into a thin, even crepe. Work quickly before the batter sets.
Cook the crepe on the first side for about 2 minutes, or until the top is no longer shiny and glossy. The edges should lift easily from the skillet.
Carefully flip the crepe and cook the other side for about 30 seconds to 1 minute, until lightly golden.
Transfer the cooked crepe to a plate. Repeat with remaining batter, lightly re-oiling the skillet between crepes as needed.
Fill each warm crepe with fresh sliced fruit, peanut butter, or both. Roll or fold gently.
Serve warm topped with the strawberry sauce, maple syrup, or a drizzle of chocolate ganache. Enjoy immediately.
