Crepes are one of my favorite foods - quick and easy to make, and super versatile. You can change up the filling and easily go from savory to sweet. Or you can change what goes in the batter altogether! This healthy crepe recipe uses pumpkin and oats instead of the typical ingredients like flour and eggs. It’s low carb, gluten free and extremely delicious!
Ingredients (Makes ~6-8 small crepes)
¼ cup pumpkin puree
¼ cup quick oats (old fashioned rolled oats would work too - will need some extra water)
½ Tbsp melted butter
¼-½ cup water or milk (I used water)
Salt, Black pepper, Garlic (powdered or minced) - to taste
Chopped parsley (optional)
Mix all ingredients except water. Add water a couple tablespoons at a time until the batter reaches typical crepe batter consistency - pourable, but not too watery.
Heat a pan over medium heat. Add a little oil/butter. Pour ~2-3 Tbsp of batter using a ladle and spread it evenly by tilting the pan. Cook uncovered for 3-4 minutes. Since there is no flour in the batter, this is a very delicate crepe. As it cooks, you’ll notice the liquid evaporating, leaving behind a beautiful lacy surface.
Carefully loosen the crepe from the sides using a thin spatula, flip it and cook for another minute. Serve hot!
The crepes are nice and crispy when they’re hot, but they get softer as they cool down (remember, no flour!). When they were hot and crispy, I enjoyed just rolling them up and eating them as a snack.
To make a meal out of it, you can top it with your favorite crepe filling. I served it with an omelette and sauteed mushrooms and broccoli, drizzled with a tangy mustard and yogurt sauce.
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