Light, tender crepes (or call them tortillas) made with nothing more than rolled oats, chickpea flour & baking soda (plus water and optional salt). Naturally vegan and gluten-free, they are fast (make the batter in a blender), easy, versatile and scrumptious!
I hope everyone here in the States had a very Happy Thanksgiving and safe travels, near or far! We spent several laid-back days in Arkansas, with my husband’s extended family. Our first day in was COLD, but Thanksgiving day was bright, clear, and crisp–perfect walking and running weather on the trails nearby my in-laws’ house.
As dreamy as it is to relax, sleep in, and eat pecan pie (♥), it feels good to be back in a routine (well, maybe not when the alarm went off at 5 this morning, but post-coffee). That includes some simple meals and foods, with limited shopping involved. Case in point, these: Chickpea Flour & Oat Crepes/Tortillas.
This recipe is an example of turning disaster into triumph. These crepes were originally meant to be all-oat crepes, made from a gorgeous new vegan cookbook I checked out from the library. The oat crepes had nothing more than oats and milk for the “base, ” but were flecked with orange zest and drizzled in dark chocolate sauce. How could I not give them a go?
Sadly, the at crepes went nowhere except the garbage. The all-oat crepes bubbled into thin, gooey porridge blobs that could only be eaten by spoon. I tried adding some tapioca flour, thinking it would help the crepes hold together, but it only made the batter stick more firmly to the pan.
Ever determined, I tried again. Perhaps chickpea flour, with its all-purpose flour- and egg-like binding abilities could give the tender oats the structure they needed. I fiddled with the proportions, and, eventually…perfection!
My winning combination is equal parts chickpea flour (3/4 cup) and rolled oats (3/4 cup) to 1 and 1-1/2 cups water. I added 1/4 teaspoon salt for flavor, but it is always optional (depending on your dietary needs).
After a few batches, I also decided on the addition of baking soda. I don’t add leavening (baking powder or baking soda) to most crepe or tortilla recipes, but these needed a nudge of lightness. A 1/4 teaspoon of baking soda did the trick.
The batter is as simple as blending all of the ingredients in a blender (a food processor should work fine, too). The batter will seem thin at frist, like light cream, but it will thicken slightly after a minute or two.
The batter is very easy to pour and swirl in the pan, so even if you are new to making crepes or skillet tortillas, you will find these simple (just keep in mind, that, even for the most seasoned home crepe-makers, the first one is often a semi- or complete disaster. It is some sort of crepe curse! If it happens, to you, you’ll know you are doing things right :)).
These crepes are such a delicious option to have in your repertoire! They are light and tender, yes, but sturdy, too, which is why I classify them as both crepes and tortillas. You can serve the with sweet or savory sauces and fillings, eat them hot, warm or cold (they are great for making instant sandwiches out of holiday leftovers), use them as noodle substitutes in lasagna (really and truly!), and more.
Another key feature: these crepes fold without cracking or tearing (even when cold! Credit the oats, which keep these tender)!
They also roll with ease. Taquitos or cannelloni, anyone ?
I kept this essential recipe as plain as can be, because, in most, cases, that’s exactly what you want for crepes, tortillas, or bread in general. However, you can unleash your creativity, too, adding herbs, spices, flavorings, sweetener and more.
I can attest that a bit of orange zest (1 teaspoon) and orange juice (replace half the water with juice) in the batter yields crepes that are divine with warm, dark chocolate sauce :).
Light, tender crepes (or call them tortillas) made with nothing more than rolled oats, chickpea flour & baking soda (plus water and optional salt). Naturally vegan and gluten-free, they are fast (make the batter in a blender), easy, and versatile!
- 1 and 1/2 cups water
- 3/4 cup rolled oats (certified GF, as needed)
- 3/4 cup chickpea flour
- 1/4 teaspoon baking soda
- Optional: 1/4 teaspoon fine sea salt
- Place all of the ingredients in a blender. Process on high speed until very smooth. Pour batter into a bowl or large glass measuring cup (for easier pouring or ladling).
- Heat a medium skillet (well seasoned cast iron or nonstick) over medium high heat until very hot. If you are not sure if your pan is nonstick, add a quick spritz or swipe of oil to the pan.
- Ladle approximately 1/3 cup of batter into the hot pan and immediately lift and tilt so that the batter spread to about a 6- or 7-inch circle. Cook for 1 to 1-1/2 minutes until set; flip over and cook about 1 minute longer until lightly browned. Transfer to a plate or cooling rack,
- Repeat with remaining batter.
Storage: The cooled crepes can be stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
Additions: Have fun adding fresh or dried herbs, spices, a bit of sweetener, or flavorings (e.g., zests or extracts) to the batter!
Milk instead of Water: For added nutrition, replace the water with an equal amount of milk (nondairy or dairy).
- Category: Bread, Tortilla, Crepe
- Serving Size: 1 crepe/tortilla
- Calories: 62
- Sugar: 1.1 g
- Sodium: 117.5 mg
- Fat: 1.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 10 mg
- Fiber: 1.7 g
- Protein: 2.9 g
- Cholesterol: 0 mg