From the kitchen
Vegan Oat Milk Crepes
Thin, delicate crepes made effortlessly with a light oat milk batter, which spreads more evenly in the pan than thicker nut-milk batters tend to.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Oat Milk
- 1 cup All-Purpose Flour
- 2 tbsp Neutral Oil
- 1 tbsp Maple Syrup
- Pinch of Salt
- Extra oil, for the pan
Method
- Whisk the oat milk, flour, oil, maple syrup, and salt together until completely smooth and lump-free.
- Let the batter rest for at least 15 minutes.
- Heat a lightly oiled nonstick pan over medium heat.
- Pour a thin layer of batter into the pan, swirling immediately to coat evenly, and cook for 60 to 90 seconds per side.
- Stack finished crepes between sheets of parchment and fill as desired.
Kitchen note
The resting period thins the batter slightly as the oats fully hydrate, which is what gives you an evenly spreadable crepe instead of one that tears at the edges.
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