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.
Oatmeal Crepes
Ingredients
- 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
Instructions
- 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!
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