In my kitchen, I treat gluten and gluten-free the same. I have quite a few gluten-free recipes on this site but it's not because I specifically made them to be gluten-free. I made them because I liked the flavor those particular elements brought to the dish. I'm not celiac or gluten-intolerant but I still enjoy these dishes. While these grains (and seeds) get the label of "gluten-free" I think it's important to remember that they too have a place in everyone's kitchens. Each one is unique and can add a lot to whatever the dish may be.
You may have noticed by now that I also have a certain love of crepes. While I typically enjoy the sweet variety, I do eat my fair share of savory (like this grilled cheese and asparagus crepe). I enjoy the lightness the wrap brings and how well it can lend itself to both savory and sweet. There's a nice almond crepe in the book but I felt like sharing this easy oat crepe. If you saw yesterday's post on grinding equipment, you may notice that you can make oat flour from rolled oats in a food processor + a little sifting. If I'm not careful, I'll just lather these oat crepes with a bit of butter/honey and eat them just like that.
Also, if you want more sneak peaks at the book, some of my friends have shared a smattering of gluten-free recipes from the cookbook:
Kasey from Turntable Kitchen share my Berry Cobbler with Oat Dumplings (GF)
Grace from The Sunday Table shared my Cinnamon Raisin Amaranth Pancakes (GF)
Ashely from Edible Perspective shared by Espresso Chocolate Doughnuts (GF)
and:
Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
PrintGluten Free Oat Crepes with Tomatoes, Basil, and Goat Cheese
- Yield: 8-10 crepes 1x
Ingredients
- Crepes
- 60g oat flour
- ¼ teaspoon sea salt
- 2 large eggs
- ½ cup whole milk
- 1 tablespoons honey
- 1 tablespoon melted butter, cooled
- Filling (enough for two crepes)
- 1 ounce goat cheese, room temperature
- 5-6 thin slices tomatoes
- 1 tablespoon basil, minced
Instructions
- Whisk together flour, salt, eggs honey, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
- Spread ½ ounce goat cheese on crepe, layer 2-3 tomatoes over cheese and sprinkle with basil. Fold crepe in half and return to skillet and cook on each side until crepes are lightly browning on each side.