Today, I am pleased to let you have another crepe recipe of mine:
Crepes with oat milk
Ingredients to make about 40 crepes:
- 6 whole eggs
- 250 g/8.8 oz flour
- 250 g/8.8 oz potato and cassava starch
- 1 litre oat milk at least
- 4 cl cognac (brandy)
Beat eggs. Add sifted flour and starch. Mix well with a whisk. Gradually add in room-temperature milk and brandy. Whisk until well blended. The batter must not be too liquid.
Set aside for one hour. Then further mix. If the batter consistency is too thick, you can add in some more milk.
Oil and eat a frying pan, then pour in a ladle of batter and tilt the pan with a circular motion to make the batter coat it thinly and evenly. When the crepe bottom is light brown, flip it to cook the other side until golden brown.
Serve with homemade hazelnut and chocolate spread, fruit jelly or caster sugar, as you wish.
I hope you’ll enjoy!
Tips and tricks:
- Strain the batter through a sieve, to remove any possible lumps.
- You can substitute half the oat milk with soy milk.