Tuesday, April 3, 2012
200 grams flour (about 1 1/2 cups)
50 grams melted butter (about 3 1/2 Tablespoons)
50 grams oat bran (about 1/2 cup)
50 cl. milk (about 2 cups)
a pinch of salt
Prepare your batter:
Mix all ingredients together and let rest for at least 20 minutes before cooking crêpes. This is important for the oat bran to blend well with the mixture, otherwise you'll end up with lumps. Continually mix the batter even after you've started making your crêpes.
Make your crêpes:
Pour a thin layer of batter onto flat pan, swirling the pan if necessary for the batter to spread or smoothing out with a wooden crêpe batter tool (as shown below, click on the link to buy one from Amazon). Flip once until barely golden and stack on plate.
Garnish your crêpes:
You can use jam or Nutella or whatever floats your boat. Fold the crêpe in half, then roll. Stack them together like sardines in a can, and they are ready for a healthy snack! My kids love it when I come meet them at school with a box of crêpes all ready to eat and they all disappear by the time we're finished walking home! (The crêpes disappear, not my kids!)
Why they're healthier:
The actual crêpes have no sugar added and the oat bran gives them a slightly nutty texture that my kids are nuts about. They like this recipe better than my regular crêpes (these are just simply smooth, stretchy and delicious, the perfect texture and flavor!) and the oat bran is good for the heart, good for the transit. Everybody's happy!