Millet Oat Crepes with Raspberries and Toasted Coconut

Millet Oat Crepes | Amanda Paa

These millet oat crepes are slightly different than traditional crepes, but truthfully (and the French may disagree) I love the nuttier flavor from the millet even better. The oat flour keeps them soft and delicate, waiting for you to roll them up them up with freshly whipped cream, toasted coconut and whatever fresh berries you have on hand.

And what could be easier than adding all the ingredients to a blender for a quick blitz? From there it just takes a little patience, the key to this healthy whole-grain crepe being a half hour rest in the refrigerator. If you want to use different flours, simply substitute with the same weight as those listed.

Homemade Millet and Oat FlourHomemade Millet and Oat Flour

They’re light and delicious, the kind of thing you’ll enjoy sharing on Sunday mornings with the ones you love.

Gluten Free Crepes

Millet Oat Crepes with Raspberries and Toasted Coconut
Recipe type: gluten free, breakfast, brunch
Serves: 3-4
Soft and delicate gluten-free crepes made with millet and oat flour. Fill them with raspberries and toasted coconut, or any seasonal fruit.
  • ½ cup oat flour (30 grams)
  • ½ cup millet flour (60 grams)
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • ¾ cup soy milk
  • 2 large eggs
  • pinch of salt
  • 2 cups fresh raspberries
  • ½ cup toasted coconut flakes
  • whipped cream
  1. Add all ingredients to a blender.
  2. Blend on medium speed for 30 seconds until batter is completely smooth.
  3. Refrigerate batter for 30 minutes.
  4. Heat a nonstick frying pan, preferable 10 inches over medium heat.
  5. Spray with nonstick baking spray and add ¼ cup of batter, swirling to coat the bottom.
  6. Cook for 1 to 2 minutes on medium to high heat. Once it starts bubbling and the batter looks cooked through, flip the crêpe and cook for one extra minute on the other side, or until golden brown.
  7. Repeat until you run out of batter, adding a little spray between each crepe. Keep the crepes warm on a plate as you work by covering them with a towel.
  8. Serve with raspberries, toasted coconut and whipped cream.


About Amanda Paa

Amanda Paa is a passionate tastemaker, self-taught cook, and author of her gluten-free blog Heartbeet Kitchen. Her creations are inspired by her fresh market finds and intriguing chats with local farmers and purveyors. She hopes to inspire others to cook without expectations or judgement, as the beauty of creating in the kitchen should be joyful and unique to everyone. She also just finished writing the resource guide and cookbook, "Smitten with Squash" that will be available July 2014.

Grain Mill Wagon Experience: Participating in the Grain Mill Challenge was a wonderful experience that enabled me to be creative with gluten free flours that I normally purchase. I truly could tell the difference that fresh milled grains made. The texture was lighter, softer and had more flavor. Additionally, it was great to know that I was getting all the nutrients of the grains and beans instead of them being stripped which can be the case with commercial flours. Although I was a little intimidated grind my own flour, the Wondermill made it easier than I ever imagined. And it little takes two minutes, much faster and less expensive that going to the market. I'm thrilled to have this tool in my kitchen and can't wait to expand the line of flours I use because I can easily make them myself.

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