As promised I am posting my Sweet Oatmeal Crepes. These babies are so good we eat them for dinner quite often along side of the Cheezy Tofu Scramble. The great news is every single person in our house loves these so I always know they are going to be a hit. The extra great news is every single guest to our home who has had them loves them and will always ask for seconds.
The recipe for the crepes is basically the same as the Oatmeal Waffles but with more water to thin the batter. That being said, like the oatmeal waffles, they can be a little soft in the middle. When cooking these make sure to press down on the done side to squeeze out the batter. They take way longer than a normal flour crepe but are so worth it so be prepared. Plus, they are much higher in fiber and good nutrients that are missing in typical flour. I thank Dr. Neal Barnard for the amazing oatmeal waffle recipe because I have now used it for not only the Oatmeal Waffles but for Oatmeal Pancakes 3 Ways and now Sweet Oatmeal Crepes.
Because the crepe part can take a bit of time I make them ahead of time and put them in the oven to keep them warm on the lowest temp. These keep well in the fridge for leftovers (if you have any) and put together well for lunch the next day.
~NOTE~This is a 3 separate recipe meal so make sure you read this WHOLE thing before you get started so you can pre-make what is needed!!
Sweet Oatmeal Crepes
Makes: approximately 8 large crepes
2 cup rolled oats
2 1/2 cups water (add more as it sits and thickens if needed)
1 medium banana
1 tbsp raw sugar, or other sweetener
1/4 tsp salt
1 tsp vanilla extract
Sprinkle or two of cinnamon (optional)
Sweet Cashew Cream mmm mmm mmm
Chopped or sliced fresh berries of your choice
Chopped nuts of your choice (pecans are a great compliment-use a small amount-there is a enough fats in the cashew cream)
Ground flax seeds (a small sprinkle)
Make sure you have soaked your cashews for the cashew cream-read the recipe before you start this one! Make the cashew cream and berry sauce before you make the crepes so it can chill in the fridge while you make the crepes.
For the crepes place all ingredients in a high speed blender and blend until smooth. Let stand a few minutes; if batter becomes too thick, add enough additional water to make batter easily pourable and thin enough to make a thin crepe.
Pour into a heated large skillet and rotate pan around right away to spread the batter to the edges making a thin crepe.
Cook until the edges start to come up and it can easily be flipped over. (Tip-spray your spatula with some cooking spray on both sides so it does not stick and rip the crepe when you flip it)
Cook the second side while periodically pressing down on it to spread it thinner and make it cook through completely. Cook until it is well browned on each side, it will look like it is not fully cooked but that is ok it will dry out a bit in the oven and soft is good. Store in the oven until you are ready to put them together.
Chop the fruits and nuts. Lay out one crepe on a serving plate, spread desired amount of cashew cream length wise down the crepe. Top with chopped fruits and nuts and sprinkle a small amount of flax on top of that. Spread a thinner amount of cashew cream on top of it all so it will stick when you roll the crepe.
Roll the crepe tightly and top the crepe with Berry Sauce and/or pure maple syrup then ENJOY!