Hemp-Oat Flour Crepes with Fried Eggs
 
Prep time
Cook time
Total time
 
This wheat free spin on the classic French crepe does not disappoint. Nutty in taste, healthier and more nutritious hemp-oat crepes are easy to prepare!
Author:
Recipe type: Wheat free, gluten free, diabetic friendly
Cuisine: Fusion, International, Gluten-Free, Vegetarian
Serves: Makes 4 crepes
Ingredients
  • 80 gm whole grain oat flour (the one I use has a slight coarse texture)
  • 1 tbsp or 10 gm hemp flour
  • pinch of sea salt
  • 1 medium egg weighing about 60 gm
  • 75 ml or ¼ cup whole fat milk
  • 75 ml or ¼ cup water
  • butter
  • crepe pan or frying pan sized 21cm or 8.25 in crepe pan
Filling
  • Eggs
  • hot sauce
Instructions
  1. I like to use a stick blender for these crepes. First, crack the egg into the stick blender container, on top of it add the flours, salt, milk and water. Blend until well combined. Allow to sit for 10 minutes.
  2. Heat the crepe pan or regular pan over medium high heat, melt a little bit of butter, just enough to lightly coat. Scoop batter into a ladle, pour it into center of pan. Lift the pan and swirl the batter until you've created an even sized circle. Cook until the crepe begins to come away from the pan's edge. Flip and cook for another 1 to 2 minutes. The crepe will be slightly crispy around the edges, cooked through and browned slightly. Remove from pan, set aside and continue making crepes until all batter has been used up. Add a little more butter to the pan if needed.
  3. Serve with a fried egg in the center for a Meatless breakfast, lunch or dinner. Additionally a sweet filling may also be used to create breakfast or dessert.
Notes
The thickness of the batter will differ depending on how much humidity (or dry air) is in your kitchen. If you live in a dry climate you may need to add a bit more liquid to make the batter runnier. If you find that the batter is too thick and won't spread easily on the pan, add two more tablespoons of milk or more until it becomes thinner. You shouldn't expect the same light crepes as when using fine wheat flour. The use of oat flour makes these crepes a bit thicker and denser -- I also used an oat flour that was slightly coarse, which meant thicker crepes. Now the thicker texture does not mean that these crepes don't taste great, they are quite tasty. The use of whole grain oat means that the taste is nuttier than traditional wheat flour. (The hemp also gives a nutty taste but without overpowering the flavours.) Lastly, if you are allergic to gluten then make sure to use a brand of oat flour that is certified gluten-free.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/hemp-whole-grain-oat-flour-crepes-with-fried-eggs-for-meatlessmonday/