Eggless Chocolate Oat Crepes
These eggless chocolate oat crepes are a healthier version of the classic crepes. There is no butter, no eggs and they are super delicious – you will love them!
Crepes are great for breakfast or as a dessert and the filling possibilities are endless: fresh fruit, jam, whipped cream, Nutella, Greek yogurt or just drizzled them with honey.
The batter has to rest in the fridge for 30 minutes to allow the gluten to relax. You can make the batter the night before, in this case add the oat in the morning so it doesn’t get soggy.
Use a small, shallow non-stick skillet, the exact same size you’d like for your crepes.
When pouring the batter, use a ladle or a measuring cup to keep the proportions equal and mess-free.
The tricky part is flipping the crepe in your pan. I find it easier to use a spatula to lift up the sides and quickly use my fingertips to flip it.
You can prepare the eggless chocolate oat crepes ahead of time. Wrap them well and keep them in the fridge or in the freezer.
Feel free to substitute the skimmed milk with almond milk or soya milk.
These eggless chocolate oat crepes are healthier than the classic recipe as they contain no eggs and no butter. Only 112 calorie per serving
- 120 grams (1 cup) all-purpose flour sifted
- 2 tablespoons granulated sugar
- 2 tablespoons cocoa powder sifted
- 360 ml (1 1/2 cup) low fat milk
- 40 grams (1/3 cup+1 1/2 tablespoon) rolled oat
- 2 teaspoons oil + 1 teaspoon to coat the pan
- Fillings and toppings: whatever you prefer
- in a medium bowl sift together the flour, cocoa powder and sugar.
- Add the milk and oil, stirring with a whisk.
- Add the rolled oat and whisk until throughly combined.
- Cover with cling film and refrigerate the batter for 30 minutes.
- Place the pan over medium heat and brush the bottom with 1 teaspoon of oil.
- Pour a small ladleful (about 1/4 cup) of batter in the middle of the pan. Immediately, pick up the pan and swirl it so that the batter covers the entire bottom.
- Cook for about 1 minute, until the edges start to look dry but not crispy.
- Using a spatula, lift up the edges and quickly use your fingertips to flip it.
- Cook the crepe for about 30 seconds, then slide it from the pan onto a plate.
- Continue the process until all the batter has been used up.
- Fill the eggless chocolate oat crepes and fold them in quarters.
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