Oat Milk French Crêpes

Method3 steps · about 20 min

1. 1

   Step 1: Blend all four eggs, then blend in the 150 g flour. Add the 400 ml oat milk, all 45 g sugar, the pinch of salt and the 2 tbsp batter olive oil; blend briefly until smooth and pourable, about the consistency of eggnog.

   Uses 4 eggs · 150 g flour · 400 ml oat milk · 2 tbsp olive oil for the batter · 45 g granulated sugar · 1 pinch salt

2. 2

   Step 2: Heat a crêpe pan or regular frying pan over medium heat until properly hot. Use a paper towel to spread a thin coating from the separate extra olive-oil supply over its cooking surface.

   Uses Actual extra olive oil used to coat the pan

3. 3

   Step 3: Pour a little less than one ladle of the prepared batter into the hot pan and immediately tilt the pan to spread it thinly. When the underside is golden and releases, turn the crêpe and cook the second side until set and lightly golden. Remove it and repeat until all the batter is used, lightly re-oiling from the extra pan supply as needed to prevent sticking. The source yield is about twelve crêpes; the ladle size and individual portions are not fixed.

   Uses All prepared batter from step 1, used across the batch · Actual further extra olive oil used between crêpes, as needed