Crepes have held a spot in my heart for many many years. I’m not even sure when I ate my first crepe or when/how my love for them started. All I remember is every single time our family went to IHOP, I would get an order of their crepes.
When I went to Paris for a weekend trip while studying abroad in Europe, I practically ate crepes at every meal. I had several banana Nutella crepes and a savory crepe filled with chicken, cheese, a fried egg, and mushrooms. For dessert one night, I had a strawberry, banana, Nutella, and ice cream crepe.
My traveling partner thought I was nuts for eating crepes, while I thought she was nuts for not eating crepes….in PARIS!
A pre-blogger photo of my banana Nutella crepe eaten while lounging in a beautiful Parisian garden:
For brunch yesterday, I made some crepes that brought me straight back to Paris. They were thin ‘n’ light and made with just 3 ingredients.
3 Ingredient Oat Flour Crepes
- 1 egg
- 1/2 cup oat flour (ground oats)
- 1/2 cup almond milk or any dairy/non-dairy milk
1. Grind oats into a flour consistency using a food processor/Magic Bullet
2. Add egg and almond milk. Blend.
3. Pour a thin layer onto a nonstick and/or greased pan.
4. Carefully flip the crepe to cook the other side.
Makes 4-5 medium sized crepes.
***I would NOT recommend using egg whites. Egg yolks are essential for a crepe-like texture. Also, you can add stevia/agave nectar/sugar to sweeten up the batter if desired.
Of course, I came up with some combinations for my crepe fillings:
Pumpkin yogurt (pumpkin puree + yogurt + cinnamon), bananas, and hazelnuts:
Almond butter yogurt (almond butter + yogurt), nuked apples and cinnamon.
Topped with confectioners sugar and bananas: