Oatmeal Crepes with Strawberries Ricotta
Indulge in the delicate balance of wholesome and decadent with these Oatmeal Crepes with Strawberries Ricotta. Featuring a unique oat flour base, these crepes are light yet hearty, offering a nutty twist to the classic French favorite. The creamy ricotta filling, sweetened with a touch of powdered sugar and vanilla, pairs beautifully with fresh, juicy diced strawberries, creating a symphony of flavors in every bite. Perfect for breakfast, brunch, or even dessert, these crepes are easy to whip up in just 35 minutes. Serve them warm and topped with a drizzle of honey or a dusting of powdered sugar for an irresistible finish. Packed with whole grains and protein, this recipe is a delightful way to elevate your morning routine while keeping it nutritious and satisfying.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 1.5 cups Milk
- 3 large Eggs
- 2 tablespoons Butter, melted
- 0.25 teaspoon Salt
- 1 cup Ricotta cheese
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
- 1 cup Strawberries, diced
- 1 tablespoon Honey (optional)
- 1 as needed Extra butter or oil for pan
Instructions
Place the rolled oats in a blender or food processor and pulse until they form a fine powdery consistency, similar to oat flour.
In a large mixing bowl, whisk together the oat flour, all-purpose flour, and salt.
In another bowl, whisk the milk, eggs, and melted butter until well combined.
Slowly pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Let the batter rest for 10 minutes.
While the batter rests, prepare the filling. In a small bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and honey (if using) until smooth. Set aside.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of the batter into the pan, swirling it immediately to evenly coat the bottom of the pan into a thin layer.
Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown. Flip and cook the other side for 30 seconds to 1 minute.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes as you go.
To assemble, spread about 2 tablespoons of the ricotta filling onto each crepe and top with a generous handful of diced strawberries. Fold the crepe into quarters or roll it up, depending on your preference.
Serve immediately, optionally drizzling with more honey or a dusting of powdered sugar.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 58.6 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1635 mg | 126% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
