I mentioned in a previous post that I’d visited Paris recently. It was actually my third visit, and by far my favourite. Not being eaten alive by bedbugs in a dodgy hostel this time round probably had a lot to do with that, but it was also the company and the timing. Virginia and I discovered that we are very compatible travelling companions and expect similar things out of a trip — food being priority number one.
Over the course of our two day trip, we sampled as much of what is considered quintessentially French as we possibly could. We munched our way through candy-coloured macaroons on a bench on the Champs-Élysées, hovered over umpteen bakery counters carefully selecting the best fresh pastries and baguettes, and swished wine around our glasses like we knew anything about it when the waiters asked. (Side note: are all French waiters so elusive?) We did, of course, also see a few minor things like the Eiffel Tower, Notre Dame and Musée D’Orsay in between feasts, but they were really just a side note to the chocolate, cheese and wine.
Of all the things we sampled, the crêpes were the most disappointing. This probably shouldn’t have been a surprise given we only got them from a park kiosk and were probably too full to appreciate them properly anyway, but even so they were decidedly sub-par. No matter, as we still ate them in the sunshine at the Jardin des Tuileries and enjoyed the experience all the same.
I suppose that’s a long-winded way of saying that this was the inspiration behind the crêpes you see here. Made with oats so that they’re light but filling, they come together really quickly and just 2 or 3 filled with fruit, nuts, and syrup was enough to fuel me through the morning. I hope you’ll like them as much as I do.
- 1 cup oats, ground into flour (I just did this in a blender, but you can buy ready-ground oat flour too)
- 1 tsp vanilla extract
- 3/4 cup milk
- 3 eggs, beaten
- 1 tbsp coconut oil or butter, melted, plus more for frying
- 2 tbsps maple syrup, honey, or agave nectar
- Combine all the ingredients in a bowl and mix until fully incorporated. Some people find it easiest to mix all the wet ingredients together first and pour them into the dry; I just throw it all in together and have never had problems.
- Heat a non-stick frying pan and put a little coconut oil or butter in. Once this has melted and the pan is hot, pour in a dollop of batter and use a spatula or the back of a spoon to spread it around the pan. You want it to be thin but not so thin that it falls apart when you come to flip it!
- Once it has cooked on one side, loosen the edges and the underside and flip it over -- I do this manually because I can't flip it properly!
- Once cooked on both sides, transfer to a plate and add more mixture to the pan to repeat.