Chai-Spiced Oat Crepes with Grilled Mangos or Nectarines and Citrus-Almond Ricotta Filling
A special occasion brunch dish that is actually very easy to make, and can be made ahead and quickly assembled and heated just before serving. If you don't have nectarines or mangoes, you can use fresh or frozen sliced peaches instead. Note: These crepes can be made without the Chai Spices and used as ordinary crepes.
Serves: 12
Prep Time: 20 min
Cook Time: 15 min
Ingredients
2 1/4 Cups
Nondairy milk
3/4 Cup
Whole wheat pastry flour
3/4 Cup
Oat flour
3/4 Cup
Extra-firm silken tofu
1/3 Cup
Chickpea or low-fat soy flour
1 1/2 Tablespoons
Sugar
3/4 Teaspoon
Salt
3/4 Teaspoon
Baking powder
1 Teaspoon
Ground ginger
3/4 Teaspoon
Ground cardamom
1/2 Teaspoon
Black pepper
1/2 Teaspoon
Ground anise
1/2 Teaspoon
Cinnamon
1/4 Teaspoon
Ground cloves
2-3 Pinches
Ground nutmeg
1 Pinch
Turmeric
12 Ripe Or 3-4 Ripe
Nectarines or mangoes
1/4 Cup
Maple syrup or agave nectar
1 Tablespoon
Fresh lemon juice
For Garnish
Grated orange peel
Directions
1
Process all of the ingredients in a food processor or a blender until very smooth. (You do not need to “rest” the batter before cooking, as you do with egg crepes.)
2
Heat a good nonstick 8″ skillet over medium-high heat. Use 3-4 tablespoons of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cover the pan and cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a very thin plastic spatula. Stack the cooked crepes on a plate and cover them with a clean napkin.
3
Either fill the crepes right away and serve as directed below, or let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe), and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).
4
Grilled Nectarines or Mangoes: Thinly slice the nectarines or mangoes. Place the slices in a large shallow baking pan, nonstick, or lined with cooking parchment. Place under the oven‚Äôs broiler (3-4″ from the heat source). Broil them, tossing now and then, until they are soft and slightly charred. Add maple syrup or agave nectar and lemon juice and mix lightly.
5
To assemble, heat, and serve the crepes: Place 2 to 3 tablespoons of the filling down the center of each crepe and roll up. Place the filled crepes in one layer in shallow baking pans lined with cooking parchment. Cover the pans with foil and bake at 400 °F for 10-15 minutes, or just until hot and slightly puffy. Top each serving with the grilled nectarines or mangoes and sprinkle with the grated orange peel. Serve immediately.
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