Sunny Oatmeal Crepes – delicious & nutritious

Here is a recipe from my book The Wild & Weedy Apothecary. It’s healthy and delicious, especially filled with chunky applesauce or sliced canned pears with honey yogurt and a dusting of cinnamon.

sunflower seeds

Sunny Oatmeal Crepes
1/2 cup sunflower seeds (shelled), ground but not buttery
1 cup rolled oats
1 cup flour, preferable whole wheat pastry flour
pinch of salt
2 eggs
1-1/2 to 2-1/2 cups milk
Combine the ground seeds, rolled oats, flour and salt. In a separate bowl, beat the eggs, then add 1-1/2 cups milk. Add to dry ingredients, adding more milk if necessary to make a thin batter. Brush a small hot skillet with a bit of oil, and swirl around just enough crepe batter to cover the pan, about 3 or 4 tablespoons (make a couple of practice crepes to see for yourself). Cook over medium heat until top of crepe is dry, no need to turn over. Makes 15–20 crepes.

rolled oats

I grow sunflowers in my garden every summer, and am always amazed that the stalk can support the weight of the flowerhead. Sometimes they do lean a bit after a heavy rain. While our northern Idaho summers don’t always allow for full maturity, I grow them anyway, watching their wide golden faces follow the bright sun as it passes through the sky, shining down on the garden and reaching the sunflowers first.

fresh crepes

© Doreen Shababy