Oatmeal Crepes with Strawberries Ricotta

Indulge in the delicate balance of wholesome and decadent with these Oatmeal Crepes with Strawberries Ricotta. Featuring a unique oat flour base, these crepes are light yet hearty, offering a nutty twist to the classic French favorite. The creamy ricotta filling, sweetened with a touch of powdered sugar and vanilla, pairs beautifully with fresh, juicy diced strawberries, creating a symphony of flavors in every bite. Perfect for breakfast, brunch, or even dessert, these crepes are easy to whip up in just 35 minutes. Serve them warm and topped with a drizzle of honey or a dusting of powdered sugar for an irresistible finish. Packed with whole grains and protein, this recipe is a delightful way to elevate your morning routine while keeping it nutritious and satisfying.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 0.5 cup All-purpose flour
• 1.5 cups Milk
• 3 large Eggs
• 2 tablespoons Butter, melted
• 0.25 teaspoon Salt
• 1 cup Ricotta cheese
• 2 tablespoons Powdered sugar
• 0.5 teaspoon Vanilla extract
• 1 cup Strawberries, diced
• 1 tablespoon Honey (optional)
• 1 as needed Extra butter or oil for pan

Directions

Step 1

Place the rolled oats in a blender or food processor and pulse until they form a fine powdery consistency, similar to oat flour.

Step 2

In a large mixing bowl, whisk together the oat flour, all-purpose flour, and salt.

Step 3

In another bowl, whisk the milk, eggs, and melted butter until well combined.

Step 4

Slowly pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Let the batter rest for 10 minutes.

Step 5

While the batter rests, prepare the filling. In a small bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and honey (if using) until smooth. Set aside.

Step 6

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.

Step 7

Pour about 1/4 cup of the batter into the pan, swirling it immediately to evenly coat the bottom of the pan into a thin layer.

Step 8

Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown. Flip and cook the other side for 30 seconds to 1 minute.

Step 9

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes as you go.

Step 10

To assemble, spread about 2 tablespoons of the ricotta filling onto each crepe and top with a generous handful of diced strawberries. Fold the crepe into quarters or roll it up, depending on your preference.

Step 11

Serve immediately, optionally drizzling with more honey or a dusting of powdered sugar.

Nutrition Facts

Serving size	(1135.0g)

Amount per serving	% Daily Value*
Calories	1777.3

Total Fat 88.5g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 833.7mg	0%
Sodium 1201.3mg	0%
Total Carbohydrate 177.2g	0%
Dietary Fiber 13.2g	0%
Total Sugars 58.6g
Protein 80.1g	0%

Vitamin D 298.0IU	0%
Calcium 1634.6mg	0%
Iron 10.6mg	0%
Potassium 1689.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 17.5%

Carbs: 38.8%