Crêpes d’avena con zucchero di canna e sciroppo d’acero (senza glutine)

Ingredienti

• 3 tablespoons unsalted butter
• 1 cup + 3 tablespoons Bob’s Red Mill Brown Sugar & Maple Instant Oatmeal (4 individual packets)
• 2 large eggs
• 2 cups milk
• 1/4 cup water
• 1 teaspoon vanilla
• 2 tablespoons olive oil or neutral oil
• Powdered sugar for garnish
• 2 medium peaches (thinly sliced)
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon vanilla
• 1/8 teaspoon kosher salt
• 3/4 cup heavy whipping cream
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla
• 1/8 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon

Preparazione

1. 1

   --- To Prepare Crepes ---

2. 2

   Melt 3 tablespoons - microwave or stove, your choice. Just remember to let it cool to room temperature before adding to the other ingredients.

3. 3

   To a high powered blender add the instant oatmeal and blend into a fine flour.

4. 4

   Add butter, eggs, milk, water, vanilla and salt into the blender and blend until combined and smooth. You may need to scrape down the sides of the blender between blending.

5. 5

   Heat up your 8-inch non-stick skillet heated between low-medium to medium heat. Brush the entire skillet with the oil.

6. 6

   Pour about ¼-⅓ cup (see notes) of the batter onto the skillet and slowly twirl the pan in a circular motion to help it spread evenly and thin. Cook each side till it's golden brown, that’s about 2 minutes on the first side, flip and another 1:30 seconds on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to oil the skillet between each crepe.

7. 7

   Add your favorite filling (I used brown sugar whipped cream & sugared peaches) across ½ of each crepe before folding into fourths. Or fold into fourths and your favorite toppings or syrups and serve.

8. 8

   --- To Prepare Peaches (optional) ---

9. 9

   In a medium bowl whisk together lemon juice, vanilla, brown sugar, and salt. Add sliced peaches and gently toss to evenly coat in the mixture. Let rest until ready to assemble crepes.

10. 10

    --- To Prepare Brown Sugar Whipped Cream (optional) ---

11. 11

    In a large bowl and using a stand mixer fitted with a whisk or an electric hand mixer with a whisk attachment, Whip together heavy cream, brown sugar, vanilla, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Transfer to an airtight container and refrigerate if not used immediately.

12. 12

    --- To Assemble Crepes ---

13. 13

    Lay a crepe flat on a plate and spread the brown sugar whipped cream across half the crepe.

14. 14

    Fold in half to secure the filling and fold in half again into a fan shape. Repeat until all crepes are filled and garnish with powdered sugar.