Oat Crepe Omelette
An oat crepe omelette sits halfway between a pancake and an omelette: eggs bring protein and tenderness, while oat flour gives it enough body to flip and fold like a crepe. The whole thing takes under 15 minutes, and the filling happily changes with whatever is in your fridge.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 1
- Level
- Easy
- Per serving
- 415 kcal
Ingredients
For the base
For the filling
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What to use instead
Swap the hard cheese for 30 g crumbled feta or farmer's cheese: less stretchy, just as tasty.
Makes: 1 serving
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the batter
In a bowl, beat the eggs with the milk and salt using a fork, add the oat flour and whisk until smooth with no lumps. Leave it for 2 minutes while you prep the filling; the flour swells slightly and the batter thickens.
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Step 2: Prep the filling
Halve the cherry tomatoes and grate the cheese. Tear any large spinach leaves by hand.
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Step 3: Cook the base
Heat a 20–22 cm non-stick frying pan over medium heat and brush with the oil. Pour in the batter and swirl the pan so it spreads into an even round. Cover and cook for 3 minutes, until the top has set and no longer looks glossy.
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Step 4: Flip it
Lift an edge with a spatula: the underside should be evenly golden. Flip and cook for 1 more minute.
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Step 5: Fill and fold
Scatter the cheese over one half, add the spinach and tomatoes and season with pepper. Fold the other half over, press lightly with the spatula and cover for 1–2 minutes, until the cheese melts and the spinach wilts.
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Step 6: Serve
Slide it onto a plate and eat straight away, while the cheese is still stretchy. It is at its best piping hot.
Tips & variations
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Tip
Keep the heat at medium: on high, the underside burns before the top has a chance to set.
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Variation
For a sweet version, cut the salt to a tiny pinch and fill with 2 tbsp Greek yogurt, a handful of berries and a little honey instead of the vegetables and cheese.
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Swap
Swap the hard cheese for 30 g crumbled feta or farmer's cheese: less stretchy, just as tasty.
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Tip
To skip the blender in the morning, grind a whole bag of rolled oats at once and keep the flour in a dry jar for up to a month.
Nutrition
| 1 serving | Whole dish 1 serving | |
|---|---|---|
| Energy | 415 kcal | 415 kcal |
| Protein | 24 g | 24 g |
| Fat | 23 g | 23 g |
| Carbohydrates | 24 g | 24 g |
Approximate values calculated from standard ingredient data.
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