Oatmeal Crepe-Cakes
Recipe GLPRaeade7d950ca5c
Delicate, wholesome crepes made from ground oats, flax, and milk, cooked until golden and tender. These versatile crepe-cakes are naturally gluten-free and can be filled with your choice of two delicious options: a spiced pumpkin-apple yogurt filling or a cinnamon-fig cottage cheese filling. Perfect for a nutritious breakfast, brunch, or light dessert.
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Ingredients
2 tablespoons Ground Flaxseed
¼ cup Wholegrain Oats, processed into flour
¼ teaspoon Sea Salt
1¼ cups Low-Fat Milk
1 teaspoon Vanilla Extract
1½ tablespoons Honey
Nonstick Cooking Spray
¾ cup Greek Yogurt (for Pumpkin Apple Filling)
¼ cup Pumpkin Puree (for Pumpkin Apple Filling)
½ teaspoon Ground Cinnamon (for Pumpkin Apple Filling)
1 tablespoon Honey (for Pumpkin Apple Filling)
½ Red Apple, diced (for Pumpkin Apple Filling)
1 cup Cottage Cheese (for Creamy Fig Filling)
5 Fresh Figs, sliced (for Creamy Fig Filling)
1 teaspoon Ground Cinnamon (for Creamy Fig Filling)
Directions
Place ¼ cup of wholegrain oats into a food processor or blender and pulse until the oats break down into a fine flour-like consistency. Set aside the processed oat flour.
In a medium mixing bowl, combine the processed oat flour, ground flaxseed, and sea salt. Whisk together to distribute the ingredients evenly.
Slowly pour in the milk in ¼ cup increments, stirring well after each addition. The goal is to achieve a batter that is thinner than traditional pancake batter but thicker than a standard crêpe batter. Flaxseed will absorb liquid as it sits, so let the mixture rest for 1 minute, then check the consistency and add the remaining milk if needed. The final mixture should be pourable but still coat a spoon lightly. Aim for approximately 1¼ cups total milk.
Stir in the vanilla extract and honey, mixing until fully incorporated into the batter.
Heat a large skillet or crêpe pan over medium-high heat. Once hot, lightly coat the cooking surface with nonstick cooking spray.
Reduce the heat to medium. Pour approximately ¼ cup of batter into the center of the skillet. Immediately and gently tilt and swirl the pan in all directions to spread the batter thin and evenly coat the cooking surface.
Cook the crêpe until the top appears mostly set with small bubbles forming throughout the entire surface, about 2-3 minutes. The edges should begin to lift slightly.
Using a thin spatula, carefully slide underneath the crêpe and flip it over. Cook the second side for 1-2 minutes until light golden brown and set. Transfer the finished crêpe to a plate and repeat with remaining batter.
To prepare the Pumpkin Apple Filling: In a small bowl, whisk together the Greek yogurt, pumpkin puree, ground cinnamon, and 1 tablespoon honey until smooth. Fold in the diced red apple just before serving to maintain texture.
To prepare the Creamy Fig Filling: In a small bowl, combine the cottage cheese with 1 teaspoon of ground cinnamon and stir well. Gently fold in the sliced fresh figs just before serving.
To serve, place a crêpe on a plate and spoon your chosen filling onto one half or down the center. Fold the crêpe in half or roll it gently. Serve immediately while still warm.
