Gluten Free Crepes with Shrimp & Mango Salsa
Updated: Jul 25, 2020
Hey friends, welcome!
In this post, I am sharing my go-to oat flour crepe recipe. It’s so easy to make. I love how you can enjoy crepes for breakfast, lunch, dinner, or dessert and yet it's so healthy!
They’re my favorite weekend breakfast. I don’t think I’m alone in my love for crepes, but people who are gluten sensitive can’t have these delicious treats. This recipe is for you. I am also trying to limit my gluten intake. So I’ve experimented with few options and this is by far the best.
In case if you’re not familiar with what crepes are, let me explain. They are French-style pancakes that are folded or rolled with a filling inside. We don’t use a rising agent like baking soda or baking powder which is why crepes are very thin and delicate
According to the Healthline.com website, here are some of the health benefits of oats.
Oats are among the healthiest grains on earth.
They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.
Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels, and a reduced risk of heart disease.
I’ve used store-bought organic oat flour for this recipe. You can create oat flour by grinding traditional rolled oats using a food processor or grinder.
Few Tips before we being
I baked about 3 large or 6 small crepes out of this recipe
Use a nonstick saucepan, brush some coconut oil before adding the batter
Heat should be on low heat
Once the edges start to brown, you can easily flip the crepe. This is the perfect time to flip. Gently flip the other side.
If it's not coming out easily let it cook for few more minutes
If you let it cook for too long, it will tend to get a little harder on the edges. Covering with a paper towel will help to soften it.
We’d love to see your crepes in action. So Tag your re-creations @ Ceylon_tastes Instagram or Pin it on CeylonTastes Pinterest. Cheers, friends!
For the Crepes
1/2 cup oat flour 60g
1/2 cup milk
1 tablespoon honey
1 tablespoon melted coconut oil
1/4 teaspoon sea salt
Pinch of Turmeric for color ( Optional)
For the Filling
10 small Shrimp
1 slice Mango Cut into Cubes
Sliced Onion & Bell Pepper
Spice mix to coat shrimp. Salt + Pepper + Chili powder + Garlic Powder Amount depend on your taste
Spice Mix for the salsa ( Chili flakes + Salt + Pepper ) Amount depend on your taste
Whisk together all the ingredients listed under crepes. It should be smooth without any lumps.
Heat a small nonstick saucepan and lightly grease with oil.
Take ¼ cup of batter, pour into the pan.
Tilt the pan so that the batter covers the entire pan and cook for about 2- 2 1/2 minutes or so on low heat until edges loosen. Once it's loose, you will notice one or two bubbles on the surface of the crepe. At this point, it will be very easy to flip.
Flip and cook for another 30-40 seconds.
Place the crepes on a plate. It is important to stack all the crepes, cover with a paper towel or cloth and let it rest.
Making the filling
Clean and wash the shrimps. I've removed all the shelves as well. Cut each shrimp into small pieces ( this step is optional),
Mix shrimp salt, pepper, garlic powder, and chili powder. Sautéed shrimp for about 2-3 minutes in medium heat or until shrimp is fully cooked. Take off of the heat & let it rest until cool
In a bowl combine sauteed shrimp, sliced & cubed mango, sliced onion & bell pepper, tomato, and all the spices (Chili flakes + Salt + Pepper) This is where you can add anything you want.
As seen in the picture, take one crepe, fold it in half, fold again. Insert the mango & shrimp salsa, add any additional toppings.
Serve with sour cream or greek yogurt. One other option is to apply sour cream on the crepe & place the shrimp salsa on the middle
Adding a little bit of hot sauce on top gives this dish added kick