Oat Flour Crêpes with Carob Cream – Ilaria Moretti

20 min

Low

Low

Method

Place the eggs, water, and chopped peach into a blender. Blend until the mixture is smooth and uniform.

Pour the La Veronese® Whole Grain Oat Flour into a bowl and add the blended mixture. Stir until you have a smooth, lump-free batter.

Heat a non-stick pan with a little oil and pour in a ladleful of batter. Cook the crêpe on both sides until lightly golden.

Top the crêpes with the diced peach (sautéed in the pan for a few minutes) and add the carob cream. Serve while still warm.

For an even tastier version

You can customize the crêpes by adding fresh seasonal fruit or finishing them with a dusting of cinnamon or some sliced almonds.

Ingredients

La Veronese® Whole Grain Oat Flour - 50 g

Eggs - 2

Water - 80 g

Peach - 80 g

To finish

Diced peach - 1

Carob cream

Cinnamon - optional

Preparing unique and delicious dishes has never been easier: here are the products you’ll need for this recipe!

Discover all products

Discover related news

1 min read

Gluten-Free Quinoa and Almond Flour Focaccia – Ilaria Moretti

Soft, versatile, and protein-rich focaccia. A simple recipe with just four ingredients, perfect for breakfast, a snack, oras an alternative to bread.

1 min read

Gluten-Free Sorghum Flour and Peach Cake – Ilaria Moretti

Sorghum flour and peach cake: simple to prepare, gluten-free, and with no added sugar—perfect for breakfast or a light snack.

1 min read

Zucchini Gnocchi with Gluten-Free Oat Flour – Ilaria Moretti

Zucchini gnocchi with gluten-free oat flour are a simple and versatile recipe, ideal for a delicate and colorful first course.

Disclaimer | Privacy Policy | Cookie Policy | Cookie preferences | Financing

Designed with by