For optimal texture, ensure your blender is powerful enough to finely grind the oats. If not, consider using oat flour instead. Experiment with different flours such as spelt or buckwheat for unique flavor profiles. When saving crepes for future use, stack cooled crepes between layers of waxed paper and seal in a zip-top bag. The crepes will keep in the fridge for 5 days.
Multigrain Blender Crepes
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 25 mins
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SERVING10 People
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VIEWS0
Embrace a nutritious twist on a classic with these effortless multigrain crepes, perfect for a wholesome breakfast or delightful dessert. These crepes blend the goodness of oats and whole wheat, offering a subtly nutty flavor and satisfying texture. Enjoy them fresh off the griddle, or save them for later!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol42 mg
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium83 mg
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Sugar2 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepTransform oats into a fine flour by blending them at high speed for 10 to 15 seconds in a blender. Introduce milk, water, eggs, melted butter, sugar, and salt; blend until well combined. Incorporate both flours and blend until the mixture is smooth, approximately 20 seconds.
02
StepAllow the batter to rest in the refrigerator for 1 hour, enhancing its consistency and flavor.
03
StepAfter refrigeration, briefly blend the batter for a few seconds to re-emulsify if any separation has occurred.
04
StepHeat a 12-inch saucepan over medium heat. Lightly coat the warm pan with nonstick spray. Pour 1/4 cup of batter into the pan, immediately swirling to evenly coat the surface. Cook until the edges set and begin to lift away from the pan, about 1 to 3 minutes. Flip the crepe using a rubber spatula and cook for an additional 30 seconds. Transfer to a cooling rack and repeat with the remaining batter.
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