During the school year, it’s always a crazy rush in the morning to get the boys fed, dressed, and out the door on time, to walk Mattias to the elementary school. To make the breakfast routine easy but nutritious, we cook up a big batch of steel cut oats with chia seeds twice a week and keep it in the fridge. This allows me to reheat a portion and add whatever toppings each person wants that day. Mattias eats the Chia Oat Breakfast Bowls knowing that on the weekends he gets to choose the morning meal. His first choice is always homemade pancakes, until recently when I came up with this crepe creation.
These crepes are dairy free, egg free, and gluten free! That’s right, crepes without eggs. It is possible. I’ve made them several times now and perfected swirling the batter to make a thin round crepe. The key to these crepes are having a hot enough pan before starting and making sure the batter is smooth and pourable.
Mattias likes his crepes filled with fruit, but Lucas eats them just plain and extra crispy. Nick and I enjoy the leftovers as a cold snack, spreading nut butter on them and rolling them up. However you prefer them, try these crepes and fill them with your own filling of choice.
Here’s another crepe filling idea…Crepes stuffed with Apple Date Filling.
- ½ cup Rolled Oats
- ½ cup Buckwheat Groats
- 2 Flax Egg (2 tablespoons Flax to 6 tbsp Water)
- 1 Banana, mashed
- ¾ cup Water
- ½ cup Almond Milk
- 2 tbsp Maple Syrup
- 2 tsp Vanilla
- Pinch of Sea Salt
- 1-4 tsp Coconut Oil
- Put the rolled oats and buckwheat groats in a high speed blender and blend into a flour.
- In a small bowl, mix the flax egg and set aside.
- In a large bowl, mash at the banana and add the water, almond milk, maple syrup, vanilla, and pinch of salt. Whisk until well blended. Add the flax egg and whisk again.
- Add the dry flour mixture and whisk until smooth. Set aside.
- Turn a frying pan on medium heat and add a tsp of coconut oil. Make sure pan is hot before adding the crepe mixture. Give the batter another good stir and if it seems too thick to be pourable, mix in one tablespoon of water at a time, only if needed.
- Scoop about ½ cup of batter out of the bowl and pour into the pan (use more for bigger crepes). Quickly spread the batter into a thin round crepe, either by using a spatula or swirling the pan. It sets very quickly so must work it into a circle fast.
- Cook the crepe until it begins to brown, then flip carefully using a thin flipper or flat spatula. Cook a few more minutes until crispy but still rollable.
- Place the crepe on a plate and spread jam on the inside, spoon berries and banana down the center. Fold one side over top of the filling and then fold the other side over top. Top with more fruit and a drizzle of maple syrup. Repeat for the rest of the batter, adding coconut oil to the pan before each crepe. Enjoy!