These crepes were inspired by a book I bought last weekend, Ratio. Author and Chef Michael Ruhlman simplifies the mysteries of cooking and baking into basic ratios, such as “bread dough = 5 parts flour : 3 parts water (plus yeast and salt).” According to Ruhlman, ratios are the foundation of cooking and baking. Once you know them, you can cut loose from the rigidity of recipes and be free to master your own creations.
As I read through the book I was struck with the urge to try a new spin on crepes. Now mind you, I’ve never made crepes before. I haven’t even eat very many crepes in my lifetime. But images like this one and this one had me craving crepes. With the crepe ratio in hand and some extra oat flour in the cupboard, I set out to test the ratio. Well, it worked well. Extremely well. But don’t believe me. Grab the ratio and try for yourself.
Crepe = 1 part liquid : 1 part egg : 1/2 part flour
P.S. My other favorite way of eating these crepes is sprinkled with lemon juice and sugar—yum!
8 oz. (1 cup) milk
4 large eggs
4 oz. (scant 1 cup) oat flour
1/4 teaspoon salt
1 tablespoon sugar
1/4 cup water
1 12-oz. package frozen rhubarb (about 1 1/2 cups)
butter, for cooking
yogurt, to serve
powdered sugar, optional
Make the Oat Flour Crepes with Rhubarb and Yogurt
Combine the milk, eggs, oat flour and salt in a medium bowl and whisk until well blended. Set aside to rest for at least 30 minutes or refrigerate for up to 1 day. (If you refrigerate the batter, bring it to room temperature before cooking.)
Meanwhile, combine the water and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar. Add the rhubarb and cook until the rhubarb begins to break down and forms a sauce. Remove from heat.
Heat a pan over medium heat. When it is warm, swirl a teaspoon of butter in the bottom of the pan. Pour in enough batter to thinly coat the bottom of the pan. You may need to tilt the pan to spread the batter over the bottom of the pan. If the crepes aren’t as thin as you’d like, add a little milk to the batter to thin it. Cook the crepe until the top sets and begins to look dry. Then carefully flip the crepe and cook 15-30 seconds longer.
When you’ve cooked all the crepes, spread rhubarb and yogurt over the bottom third of the crepe and roll into a tube shape. Sprinkle with powdered sugar if desired.