Tangy Strawberry Oat Crepes
There's really no better way to have an oatmeal breakfast than this. A strawberry crepes that's actually good for you; full of antioxidants, lowers your cholesterol and super delicious. Plus, it takes only a few ingredients to whip up.
Strawberries, crepes and extra creamy yogurt = perrrrfect
The sauce might be the best strawberry sauce I've ever had. Sweet, fresh, tangy and tart all at the same time. Paired with the thin crepes, and it makes an irresistibly light breakfast (or brunch) to share with the whole family. It is soooo good that my mom even asked for another plate.
I'm definitely hooked with straining my own yogurt. It makes the creamiest and thickest yogurt (even thicker than store bought Greek yogurt) and adds a refreshing extra freshness. Just a dollop makes all the difference.
Tangy Strawberry Oat Crepes
Makes 5 crepes
Oat Crepes
6 tbs gluten-free oat flour
1 tsp vanilla
1 flax egg (1 tbs ground flax + 3 tbs water)
3/4 cup plant-based milk of choice
Strawberry Sauce
2 cups strawberries
4 tbs honey
1/4 cup water
Directions
1. Add the strawberries into a saucepan with the honey and water.
2. Bring to a boil and cook for about 15 minutes until berries are soft and the liquid thickens. Bring to a simmer and mash the fruit with a fork, I like it a bit chunky but it can be smoother if you prefer.
3. Set aside to cool.
4. Combine all dry ingredients for the oat crepes and slowly add the milk and flax egg, whisk well until there are no lumps. If the mixture is too thick, add a little more water.
5. Heat a non-stick frying pan to medium heat and lightly grease with oil (I used sunflower).
6. Scoop the batter onto the pan using a, tilt and rotate the pan to create a thin and even surface.
7. Cook the crepes for about 2 minutes on one side until golden brown, then flip the crepes and cook for another 30 seconds.
8. Transfer into a cutting board and fold into quarters (Spread a tablespoon of yogurt onto each crepe before folding, if desired).
9. Spoon over the strawberry sauce over the crepes, garnish with fresh strawberries and serve with a dollop of yogurt if desired (I used plain fat-free yoghurt strained overnight to make a really thick consistency).
Gluten Free. Vegan (without yogurt)
