I’m back in the kitchen cooking something new after what feels like forever! The last few months were a whirlwind – traveling, getting married, traveling again – and now I’m finally back…. And my snack time struggles are back too. You can say I have a problem – like with other meals, I like to switch up my snacks and of course they depend on my mood; some days sweet, some savory. These healthy almond crepes came to the rescue!
The vegetarian diet is such in India that bread or flour is the basis of every meal whether in the form of rotis, toast, pasta, etc. I consciously avoid eating too much bread or flour-based meals and try to incorporate other grains into my diet. Oatmeal is great, but it doesn’t really work for me for any meal other than breakfast, so I’ve been thinking about different ways to use oats. This recipe incorporates almond meal (so easy to make – just grind almonds to a fine powder) and oats and is perfect for breakfast, a snack or even dessert. Full of fiber, protein AND flavor, these healthy almond crepes are a nutritious snack with fruit or a decadent dessert when paired with dark chocolate or Nutella.
- 60g whole oats
- 50g almond meal
- 18g all purpose flour (approx. 3 tbsp)
- 240ml skimmed milk (approx. 1 cup)
- 1 egg
- A pinch of vanilla powder or vanilla essence
- A pinch of salt
- Grind the oats and almond meal together till they are ground to a powdery mixture.
- Transfer this mixture to a bowl and add flour. Whisk to combine evenly.
- Add the milk, egg, vanilla and salt. Whisk together until just combined. Be careful not to overmix.
- Heat a high quality nonstick pan on medium-low heat. Spoon about ¼ cup or a medium ladle full of the mixture onto the pan.
- Cook for about four minutes until the crepe is browned and comes apart from the pan.
- Serve with strawberries or a fruit of your choice, stuff or drizzle the crepes with honey, maple syrup, melted chocolate, Nutella or even a cinnamon-sugar-melted butter mixture if you're a purist.
Adapted from A Pinch of Yum