Carob, Chocolate or Chocolate Chip Gluten Free Oat Crepes

These crepes are simply amazing! I enjoyed making these gluten free oat crepes by halving the recipe and adding finely chopped carob chips (you can use any gluten free chocolate or chips) to part of the batter. To the other portion of the batter I added 3/8 to 1/2 cup of homemade ganache. Then I used the remaining ganache to spread on some of the crepes, along with peanut butter and sliced strawberries. To die for! What makes these crepes a healthy choice is that they are made without the use of high-carb white starch or gums. All you need is gluten free oat flour or ground oats. Enjoy.

Carob, Chocolate or Chocolate Chip Gluten Free Oat Crepes

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Yield: Makes four 9-inch crepes

Carob, Chocolate or Chocolate Chip Gluten Free Oat Crepes

Amazing gluten free oat crepes with chocolate or chocolate chips. Fill with gananche, peanut butter, sliced fruit and top with pureed fruit, chocolate sauce, or maple syrup.

Ingredients:

    For the Ganache: 1/2 recipe Gluten Free Chocolate Ganache (optional)
    For the Strawberry Sauce:
  • 3/4 cup pureed strawberries
  • 2 Tablespoons sugar (or equivalent in stevia)
  • For the Crepes:
  • 2 Tablespoons finely chopped dark chocolate or unsweetened gluten free carob chips, for chocolate chip crepes (optional)
  • 3/4 cup certified gluten free oat flour (Montana Gluten Free PrOatina, Bob's Red Mill, or Cream Hill Estates) (or certified GF oats, ground)
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 Tablespoons unsalted butter, melted and lightly cooled (or Earth Balance spread for dairy-free)
  • 1/2 cup milk of your choosing (I used whole)
  • 1 Tablespoon agave nectar (or sugar, honey or equivalent amount of stevia)
  • Optional Fillings:
  • Gluten free peanut butter
  • Sliced fruit: berries, bananas, mango

Instructions:

    To Make the Ganache:
  1. Make the ganache as instructed in the link above. (Use 1/4 cup or 4 tablespoons additional cream if using carob chips. If you are dairy-free, substitute coconut milk for heavy cream.) Leave the ganache in the bowl so that you can reheat it if necessary. Chop 2 additional tablespoons of chocolate or carob chips and set them aside, if making half chocolate chip crepes.
  2. To Make the Strawberry Sauce:
  3. Pureee strawberries in a small food processor. Stir in 4 teaspoons to 2 Tablespoons sugar, agave syrup, honey or stevia. Set aside until crepes are cooked.
  4. To Make the Crepes:
  5. In a 2-cup bowl, combine oat flour and salt and set aside.
  6. In a separate small bowl, beat eggs. Add butter a little at a time and whisk to combine constantly. Add milk and agave and whisk thoroughly.
  7. Add wet mixture to the flour and whisk to combine.
  8. Preheat and oil a heavy 9-inch skillet over medium heat. (Be sure not to add too much oil. Once the oil is distributed throughout the skillet, you should not be able to swirl it around. If you can, remove some using a wadded up paper towel. Ideally, spray the skillet with gluten free olive oil or cooking spray.)
  9. Pour 1/3 cup of batter into the preheated skillet; and swirl it around to distribute well.
  10. Cook on one side until it is no longer glossy on the top, about 2 minutes depending upon thickness. Then turn it over and cook for an additional 30 seconds or so.
  11. Transfer to a plate and fill with your desired filling(s) and top with pure/gluten free maple syrup or pureed fruit as in the strawberry sauce. You can also thin some of the ganache with additional cream and use it for a chocolate sauce.

Tips

Tip: Be sure to use certified gluten free oat flour if you are intolerant to gluten as regular oats contain up to 10 parts per million (ppm) gluten.

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