60g Bob’s Red Mill Rolled Oats (about ½ cup)
2 large eggs
¼ teaspoon sea salt
½ cup (120ml) milk
1 tablespoon butter (12g), melted and cooled
1 ½ ounces (40g) feta cheese
2 tablespoons (5g) cream cheese, softened
2 tablespoons (20g) whole milk
1 teaspoon (4g) to 1 tablespoon (12g) harissa paste (see note)
2 tablespoons (24g) unsalted butter
1 cup (90g) sliced cherry tomatoes
½ cup (115g) cooked white beans, drained of any liquid (and rinsed if using canned)
Salt, to taste
- To make the crepes, place the rolled oats in a high-speed blender and process until the oats have turned into a flour consistency. Add in the eggs, salt, milk, and butter then rerun the blender until the crepe batter is well combined.
- Heat 8″ skillet over medium-low heat and lightly grease with butter. Place a scant ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
- Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer finished crepes, slightly overlapping, on a plate.
- Once the crepes finish, crumble the feta into a bowl and add the cream cheese and milk. Stir to combine, then whip vigorously to lighten the mixture slightly.
- Finally, melt the butter in a small pan and add the harissa. Cook just to warm. Toss the tomatoes with the white beans and the harissa butter. Spread the feta mix evenly into four crepes, fold, and top with the tomato mix. Sprinkle with the basil and serve.
- Most of the store-bought harissa pastes I’ve tried are on the hotter side to where I’d probably recommend only using a teaspoon or so. I make a harissa paste that’s more on the mild side, which means I can use a bit more.
- Use leftover crepes for dessert, breakfast, or freeze for later use.