Admittedly, these crepes were a bit hard-fought to get on the table but it was worth it. I found them a bit tricky to flip but once I got the hang of it - letting the pan gets nice and hot, and allowing the crepe to fully cook through before flipping - I managed to serve these oatmeal crepes for a weekend breakfast.
Weekend breakfasts and brunch are special, no matter what we're eating. That time around the table is something I look forward to all week! And I love trying something new so I can talk about it here. This time, I thought I'd make oatmeal crepes. We all know and love crepes but I was especially drawn to this recipe from Lidia Bastianich that incorporated oat flour for a little touch of nuttiness and texture.
I made oat flour by simply grinding old-fashioned oats until very fine (almost powdery) in a processor. This addition of the oat flour, with regular all-purpose flour, is what sets these crepes apart (and what likely contributes to them being more tricky to handle/flip). Additionally, fresh lemon zest adds a great pop of citrus flavor. With the lemon, these crepes pair nicely with jam. I tucked strawberry jam into some and filled others with Nutella.
As with others crepes, these are perfect little holders for the fillings you tuck within. Texturally, these stand out with the slight nuttiness, along with a great crispy edge. With the liquid in the recipe being water, they are fragile. I may have lost a couple of crepes in the making but they were so tasty, my husband wished I'd saved the scraps and allowed him to have those, too!
