Savoury oat crepes

Type de plat: Plats principaux
Category: à emporter
Oat Type: Son d'avoine
Portions: 6


Crepe batter

  • 1 egg
  • ½ cup oat bran
  • ½ cup almond milk
  • Garlic powder
  • Salt and pepper to taste


  • 1 case mushrooms 225 g
  • 2 cups chopped spinach
  • ¼ red or white onion finely chopped
  • 4 slices of ham or turkey breast
  • 1 teaspoon olive oil
  • Mozzarella or Oaxaca cheese to taste
  • Salt and pepper to taste


  • Place the oat bran, milk, garlic, egg, salt and pepper in a blender.
  • Blend until smooth and free of lumps.
  • Heat a crepe pan or small non-stick frying pan. Lightly grease with oil and pour in a little of the mixture, swirling the pan so that everything is well coated. I used a small frying pan and it yields 6 small crepes.
  • Cook over medium heat for 1 minute or until cooked through and opaque around the edges. Carefully turn and cook 30 seconds to 1 minute on the other side.
  • Serve warm with your favourite toppings. In this case I made a mushroom and spinach filling.
  • For the filling, heat the oil in a frying pan, add the onion and cook for 2 minutes over medium heat.
  • Add the diced ham or turkey breast with the onion. Cook for 3 minutes or until the ham is golden brown.
  • Add the mushrooms, cook for 2 more minutes. Finally, add chopped spinach, salt, pepper and cook 1 minute more or until spinach is tender.
  • Place crepe in pan, add grated cheese and top with mushroom mixture. Close and cook covered for a few seconds to melt the cheese.
  • Serve hot and accompanied by your favourite hot sauce.