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Savoury oat crepes

Course Plats principaux
Type d’avoine Son d'avoine
Sert 6

Ingrédients

Crepe batter

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

Filling

  • 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

Instructions

  1. Place the oat bran, milk, garlic, egg, salt and pepper in a blender.
  2. Blend until smooth and free of lumps.
  3. 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.
  4. 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.
  5. Serve warm with your favourite toppings. In this case I made a mushroom and spinach filling.
  6. For the filling, heat the oil in a frying pan, add the onion and cook for 2 minutes over medium heat.
  7. Add the diced ham or turkey breast with the onion. Cook for 3 minutes or until the ham is golden brown.
  8. Add the mushrooms, cook for 2 more minutes. Finally, add chopped spinach, salt, pepper and cook 1 minute more or until spinach is tender.
  9. Place crepe in pan, add grated cheese and top with mushroom mixture. Close and cook covered for a few seconds to melt the cheese.
  10. Serve hot and accompanied by your favourite hot sauce.

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