Public recipe with member extras
Vegan Oat Milk Crepes
Thin, delicate crepes made effortlessly with a light oat milk batter, which spreads more evenly in the pan than thicker nut-milk batters tend to.
Breakfast & Morning Starters · Elegant Brunch · Delicate Filled Pastries
What you need
Ingredients
- 1.5 cups Oat Milk
- 1 cup All-Purpose Flour
- 2 tbsp Neutral Oil
- 1 tbsp Maple Syrup
- Pinch of Salt
- Extra oil, for the pan
Method
Instructions
- Whisk the oat milk, flour, oil, maple syrup, and salt together until completely smooth and lump-free.
- Let the batter rest for at least 15 minutes.
- Heat a lightly oiled nonstick pan over medium heat.
- Pour a thin layer of batter into the pan, swirling immediately to coat evenly, and cook for 60 to 90 seconds per side.
- Stack finished crepes between sheets of parchment and fill as desired.
From The Arrogant Hippie Culinary Journal: Oat Milk Edition by Aunesty Janssen
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