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Gluten Free Oat Crepes with Tomatoes, Basil, and Goat Cheese

Gluten Free Oat Crepes with Tomatoes, Basil, and Goat Cheese

  • Author: Erin Alderson
  • Yield: 8-10 crepes 1x

Scale

Ingredients

  • Crepes
  • 60g oat flour
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tablespoons honey
  • 1 tablespoon melted butter, cooled
  • Filling (enough for two crepes)
  • 1 ounce goat cheese, room temperature
  • 56 thin slices tomatoes
  • 1 tablespoon basil, minced

Instructions

  1. 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.
  2. Spread 1/2 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.