“By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Have I convinced you all that oats and dairy make a fantastically satisfying and delicious combination? If I wasn't convinced before, I sure am now! This recipe contest has pushed my head deep into my thinking cap and I love all of the oat and dairy combinations I've discovered through the Recipe Redux community. If you haven't yet had the chance, be sure to scroll down to the bottom of this post to discover the link up for all the amazing Oats and Dairy Contest entries!
The star of today's post are these deliciously light oat crepes. Have you ever made crepes before? I had not up until two years ago when I was in culinary school, and was amazed at what a delicious treat I had missed out up to that point! Oat crepes, buckwheat crepes, chocolate crepes, savory crepes......
Crepes are surprisingly simple to make, involve a just a few ingredients from your pantry, and are cooked through before you can blink an eye. You can fill or top them with whatever your blessed little heart desires, and you can eat them cold or warmed over throughout the week! Crepes basically rock. You need to go make some. Hop to it!
These days I find myself pining over the remainder of the summer's luscious and juicy peaches. I can't seem to eat enough peaches. My resolve to make a peach pie before the summer's end has yet to come to fruition; probably because Ryan and I eat all of the peaches I buy before I can turn them into a dish. But peaches made their way into this dish today so pin a rose on my nose! Also playing supporting roles are creamy goat cheese, fresh basil, and a sticky-sweet balsamic reduction. All items I already had on hand that were begging to be a part of something delicious.
Tell me about your favorite crepe experience in the comments section below!
Peach and Goat Cheese Filled Oat Crepes
- ¼ cup balsamic vinegar
- 1 cup rolled oats ground into oat flour in the food processor
- 3 tablespoons white whole wheat flour
- 1 cup 1% milk
- 1 egg
- 1 tablespoon honey + 1 teaspoon honey divided
- Pinch of salt
- 3 ounces goat cheese use part-skim ricotta if you don't care for goat cheese!
- 1 medium sized peach sliced into wedges
- Fresh basil for garnish
- Place the balsamic vinegar and 1 teaspoon honey in a small saucepan. Bring to a boil over medium heat and reduce heat to a simmer. Simmer till thick and syrupy; about 5 minutes. Set aside to cool completely.
- Place the oats and flour in a food processor. Grind for 30-60 seconds or until a flour-like substance forms.
- Transfer to a large mixing bowl. Add the milk, egg, tablespoon of honey, and salt. Whisk until smooth and incorporated.
- Heat a small 6'' nonstick skillet over medium-low heat. Pour about ¼ cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out around the perimeter of the pan. Cook until the edges of the crepe come up easily with a spatula and the batter no longer looks wet in the center. This took about 90 seconds per crepe for me. Carefully loosen the crepe around the edges and then flip onto a baking sheet while you repeat the process to make additional crepes.
- Stuff the crepes with 1 tablespoon goat cheese or ricotta, peach slices, drizzle of balsamic syrup, and freshly torn basil. Or stuff with whatever you like before rolling them up and eating!
Store crepes in an airtight container in the fridge for up to a week. You can also freeze with layers of wax paper between crepes for up to 3 months. Thaw the day of use in the refrigerator.