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4 Ingredient Oatflour Crêpes {GLUTEN-FREE}

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته

Ramadan is just days away. That means 30 super-packed days of worship. Little time for anything else for the pious during this time. The fast of Ramadan begins every year with the first suhour (the meal before the fast). Several Hadith let us know how important this meal is and how we shouldn't skip it, but honestly preparing a meal at 2am is unnecessary exertion  to say the least. 

I shared with you all some tips for making cooking in Ramadan easy in my Ramadan Ready series, pinned some inspirational ideas on Pinterest and then shared some suhour recipes that I've prepared in past years. So today, I'm sharing yet another easy ... and healthy recipe for suhour. These crêpes are hearty and heavier then the usual white flour crêpes, so you'll easily get filled up with less. You can easily prepare these crêpes in about 25 minutes the evening before or even make double batches for freezing.

If you're wondering where to buy oatflour? Well, in Algeria you won't be able to find it ... But you know me ...  where there's a will, there's a way. Following the instructions here I was able to prepare my own super-easy oatflour at home. The date syrup is a versatile sugar alternative that I use often in baking but also as a pancake syrup. Theis recipe is about enough for my family for one suhour or breakfast, but you can easily double or triple the recipe if you have a large family or plan on freezing for later.

active prep time: 5 mins | inactive prep time: 0min | cook time: 20 mins 
10  crêpes

  • 1 cup - 90g oat flour 
  • 2 eggs
  • 1 cup buttermilk 
  • ½ tsp salt
  • butter or oil, for greasing

    PLACE the oatmeal in a coffee grinder and grind until you get a flour-like consistency.

    WHISK together in a large bowl the buttermilk, oat flour, and the eggs. Optionally add in honey, date sugar or sugar if you like your pancakes sweet.

    HEAT a crêpes pan or fry pan over medium heat. Lightly brush the pan with butter or oil.

    LADLE ¼ cup (that's an espresso sized cup) of the batter into the pan; quickly tilt and swirl batter to coat bottom of pan. When the crêpe is lightly browned at edges, use a thin fire-proof spatula to loosen and turn over. 

    COOK the turned crêpe about 20 seconds or until lightly browned; slide onto plate to cool. 
    Continue making crêpes with remaining batter. To prevent sticking, optionally place a piece of wax paper between each crêpe. I usually don't do there's no risk of them sticking. My children snatch them up as they come out of the pan! :)
    Serve with your choice of jam, Nutella, ricotta cheese,  homemade date syrup  or strawberry pancake syrup.

    If you don't happen to have oats laying around you can easily subsitute whole wheat flour here for the oats. And you may also use almond milk instead of the buttermilk.

    Add some vanilla and cinnamon to the batter for slightly warm and homey feel.

    breakfast, healthy, suhour

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