|
Step 1
|
| In food processor, mix together oats, sugar and flour. Pulse 3 or 4 times to grind oats and combine. |
|
Step 2
|
| In a large bowl whisk together the eggs, 3 cups of water, vanilla and lemon zest. Whisk in the dry ingredients until smooth. Whisk in the butter. |
|
Step 3
|
| Place an 8 or 10 inch nonstick skillet over medium-high heat. Brush the skillet with olive oil. When the oil is hot (not smoking but rippling on the bottom), pour in about 1/3 cup of the batter. Quickly turn the skillet in a circle to coat the entire bottom of the skillet with the batter. Cook until brown on one side, about a minute. Once the crêpe releases from the pan (which means its cooked on that side), carefully flip the crêpe with a spatula. Brown the second side for about 30 seconds. |
|
Step 4
|
| Remove to a plate, and repeat with remaining crêpe batter. |
|
Step 5
|
| To serve, fill the warm crêpes with about a tablespoon of jam each and fold into quarters. See picture. Dust with powdered sugar. Serve warm. Makes 8-10 crêpes. |
Print recipe