I continue to explore recipes from my little gem of a cookbook called The Finnish Cookbook, a nod to my heritage, and to a largely ignored but delicious cuisine. The more I cook from this cookbook the more convinced I am that people should explore Finnish cuisine for themselves!
This particular recipe is one I have now made more times than I can count; it’s that good. Cuz trust me honey. I almost never make the same thing twice. And if I make it more than twice, you know it’s a good recipe.
So here we go: Oatmeal Crepes, using only oat for the flour, so they can easily be made gluten-free by using gluten-free oats.
- 1 cup oat flour (easily made by blending rolled oats until fine)
- 1/2 cup milk (any kind)
- 2 eggs, slightly beaten
- 1/2 cup heavy cream (or yogurt or kefir)
- 1/4 t. salt
- Whisk ingredients together until smooth. Allow to stand for 30 minutes or so. Heat a griddle or small frying pan (I use my little cast iron one) over medium heat. Grease the pan lightly with a bit of butter in between each crepe.
- Pour 2-3 TBSP of batter into the pan for each crepe, swirling until you have achieved a circle approximately 3″ in diameter. Cook until it sets on top. Gently roll it up with the brown side on the outside and set it on a platter while you fry up the remaining crepes. (Do not flip to cook the other side; as long as it’s set, it’s done.)
Traditionally, these Finnish crepes are served together with a bowl of cream and a bowl of cinnamon sugar: you dip the crepe in the sugar and then in the cream. I haven’t actually tried that, although it sounds absolutely fabulous. No, I usually just drizzle mine with maple syrup, fruit sauce, or fresh fruit, and then top with yogurt or whipped cream. Pretty heavenly that way, too!
For more posts in this series, see: