Multigrain Blender Crepes
Simple way to make healthy and yummy crepes! If saving crepes for future use, stack cooled crepes between layers of waxed paper and seal in a zip-top bag. The crepes will keep in the fridge for 5 days.
- Serves: 10 persons
- 2tablespoons quick-cooking oats
- 1cup milk
- ½cup water
- 2large eggs
- 1tablespoon butter, melted
- 1teaspoon white sugar
- ¼teaspoon salt
- ½cup all-purpose flour
- ½cup whole wheat flour
- nonstick cooking spray
Step 1Place oats in a blender and blend on high speed to make oat flour, 10 to 15 seconds. Add milk, water, eggs, melted butter, sugar, and salt and blend until combined. Add both flours and blend until incorporated and smooth, about 20 seconds.
Step 2Refrigerate batter for 1 hour.
Step 3Remove batter from the refrigerator and blend for a few seconds if batter has separated.
Step 4Heat a 12-inch saucepan over medium heat. Spray the warm pan with nonstick spray. Add 1/4 cup batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Cook until the edges are set and begin to pull away from the pan, 1 to 3 minutes. Flip crepe with a rubber spatula and cook for another 30 seconds. Remove to a cooling rack and repeat to cook remaining crepes.