This post is sponsored by Bob’s Red Mill.
About this time of year, my meals focus on the most convenient method to consume as much summertime produce. Typically the responses to that are grain bowls, however I like to alter it periodically, like with these oat crepes.
In our fruit and vegetables pick-up and even in our little garden, cherry tomatoes are the summertime winner. During peak tomato season, we wind up with a big mound weekly, and the tomatoes discover their method into whatever. However, I like an excellent meal that highlights the taste and sweet taste of the cherry tomatoes.
You might utilize routine tomatoes in this dish by cutting the tomato into bite-size pieces. A gently prepared squash would be another outstanding addition also. If it’s not summertime, the harissa/crepe mix would be great with roasted squash or sweet potato.
When it concerns crepes, I like that they are so flexible with whichever flour you may utilize. In regards to these oat crepes, I utilized Bob’s Red Mill rolled oats and pulsed them in a mixer to make the flour for the crepes. We constantly have actually rolled oats on hand, and the crepes hold together well. If you’re trying to find other alternatives, here is a post on how I make standard crepes.
I keep a sufficient supply of dried chile peppers on hand throughout the year, mainly to alter variations of chile pastes and salsas. Harissa paste has actually ended up being a staple in my cooking for many years. I like this North African dressing since it’s flexible: a base for a dish or the last included touch. You can discover quality harissa pastes in lots of supermarket that are available in either container or capture tubes.
If you’re aiming to source a harissa paste, I ‘d suggest these ones. You can likewise attempt making a variation in the house (this is the dish I utilize), however understand it will not be rather the very same. Tunisian harissa is made with particular chiles grown in the area.
Finally, the beans. This dish isn’t actually about them, however the beans include heft to make these crepes a meal. I utilized a variation of cannellini, however any range of white bean or chickpea would work. Use what you have on hand if you can.
60 g Bob’s Red Mill Rolled Oats (about 1/2 cup)
2 big eggs
1/4 teaspoon sea salt
1/2 cup(120 ml) milk
1 tablespoon butter (12 g), melted and cooled
1 1/2 ounce s (40 g) feta cheese
2 tablespoon s (5g) cream cheese, softened
2 tablespoon s (20 g) entire milk
1 teaspoon(4g) to 1 tablespoon (12 g) harissa paste (see note)
2 tablespoon s (24 g) saltless butter
1 cup(90 g) chopped cherry tomatoes
1/2 cup(115 g) prepared white beans, drained pipes of any liquid (and washed if utilizing canned)
Salt, to taste
- To make the crepes, put the rolled oats in a high-speed mixer and procedure till the oats have actually become a flour consistency. Add in the eggs, salt, milk, and butter then rerun the mixer till the crepe batter is well integrated.
- Heat 8 ″ frying pan over medium-low heat and gently grease with butter. Place a little 1/4 cup of batter in pan. Tilt/ swirl the pan so that the batter covers the whole bottom of the pan in a thin layer.
- Cook for about 30 to 60 seconds, till the edges start to peel far from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending upon how quick the crepe is cooking. Layer completed crepes, somewhat overlapping, on a plate.
- Once the crepes complete, collapse the feta into a bowl and include the cream cheese and milk. Stir to integrate, then whip intensely to lighten the mix somewhat.
- Finally, melt the butter in a little pan and include the harissa. Cook simply to warm.
- Most of the store-bought harissa pastes I’ve attempted are on the hotter side to where I ‘d most likely suggest just utilizing a teaspoon or two. I make a harissa paste that’s more on the moderate side, which suggests I can utilize a bit more.
- Use remaining crepes for dessert, breakfast, or freeze for later usage.
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