Carob, Chocolate or Chocolate Chip Gluten Free Oat Crepes
Carob, Chocolate or Chocolate Chip Gluten Free Oat Crepes might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 519 calories, 17g of protein, and 28g of fat per serving. This recipe serves 4 and costs $1.88 per serving. If you have oat flour, peanut butter, salt, and a few other ingredients on hand, you can make it. 107 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Gluten Free Recipe Box. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. If you like this recipe, you might also like recipes such as Chocolate Chip Bananan Oat Cookies (Gluten Free), Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes, and Peanut Butter Bananan Oat Breakfast Cookies with Carob/Chocolate Chips.
Servings: 4
Ingredients:
1 Tablespoon agave nectar (or sugar, honey or equivalent amount of stevia)
2 Tablespoons finely chopped dark chocolate or unsweetened gluten free carob chips, for chocolate chip crepes (optional)
2 large eggs
Sliced fruit: berries, bananas, mango
1/2 cup milk of your choosing (I used whole)
3/4 cup certified gluten free oat flour (Montana Gluten Free PrOatina, Bob's Red Mill, or Cream Hill Estates) (or certified GF oats, ground)
Gluten free peanut butter
1/4 teaspoon salt
3/4 cup pureed strawberries
2 Tablespoons sugar (or equivalent in stevia)
1 1/2 Tablespoons unsalted butter, melted and lightly cooled (or Earth Balance spread for dairy-free)
Equipment:
food processor
bowl
whisk
paper towels
frying pan
Cooking instruction summary:
Make the ganache as instructed in the link above. (Use 1/4 cup or 4 tablespoons additional cream if using carob chips. If you are dairy-free, substitute coconut milk for heavy cream.) Leave the ganache in the bowl so that you can reheat it if necessary. Chop 2 additional tablespoons of chocolate or carob chips and set them aside, if making half chocolate chip crepes. Pureee strawberries in a small food processor. Stir in 4 teaspoons to 2 Tablespoons sugar, agave syrup, honey or stevia. Set aside until crepes are cooked.In a 2-cup bowl, combine oat flour and salt and set aside.In a separate small bowl, beat eggs. Add butter a little at a time and whisk to combine constantly. Add milk and agave and whisk thoroughly.Add wet mixture to the flour and whisk to combine.Preheat and oil a heavy 9-inch skillet over medium heat. (Be sure not to add too much oil. Once the oil is distributed throughout the skillet, you should not be able to swirl it around. If you can, remove some using a wadded up paper towel. Ideally, spray the skillet with gluten free olive oil or cooking spray.)Pour 1/3 cup of batter into the preheated skillet; and swirl it around to distribute well.Cook on one side until it is no longer glossy on the top, about 2 minutes depending upon thickness. Then turn it over and cook for an additional 30 seconds or so.Transfer to a plate and fill with your desired filling(s) and top with pure/gluten free maple syrup or pureed fruit as in the strawberry sauce. You can also thin some of the ganache with additional cream and use it for a chocolate sauce.
Step by step:
1. Make the ganache as instructed in the link above. (Use 1/4 cup or 4 tablespoons additional cream if using carob chips. If you are dairy-free, substitute coconut milk for heavy cream.) Leave the ganache in the bowl so that you can reheat it if necessary. Chop 2 additional tablespoons of chocolate or carob chips and set them aside, if making half chocolate chip crepes. Pureee strawberries in a small food processor. Stir in 4 teaspoons to 2 Tablespoons sugar, agave syrup, honey or stevia. Set aside until crepes are cooked.In a 2-cup bowl, combine oat flour and salt and set aside.In a separate small bowl, beat eggs.
2. Add butter a little at a time and whisk to combine constantly.
3. Add milk and agave and whisk thoroughly.
4. Add wet mixture to the flour and whisk to combine.Preheat and oil a heavy 9-inch skillet over medium heat. (Be sure not to add too much oil. Once the oil is distributed throughout the skillet, you should not be able to swirl it around. If you can, remove some using a wadded up paper towel. Ideally, spray the skillet with gluten free olive oil or cooking spray.)
5. Pour 1/3 cup of batter into the preheated skillet; and swirl it around to distribute well.Cook on one side until it is no longer glossy on the top, about 2 minutes depending upon thickness. Then turn it over and cook for an additional 30 seconds or so.
6. Transfer to a plate and fill with your desired filling(s) and top with pure/gluten free maple syrup or pureed fruit as in the strawberry sauce. You can also thin some of the ganache with additional cream and use it for a chocolate sauce.
Nutrition Information:
covered percent of daily need
