Oat Crepes with Harissa Beans and Tomatoes
User Reviews
4
3 reviews
Good
-
Prep Time
30 mins
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Cook Time
10 mins
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Servings
2 servings, plus extra crepes
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Course
Dinner
Oat Crepes with Harissa Beans and Tomatoes
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Crepes
- 60 g rolled oats about ½ cup
- 2 egg large
- ¼ teaspoon salt sea salt
- ½ cup milk
- 1 tablespoon butter 12g, melted and cooled
Whipped Feta
- 1 ½ ounces feta cheese 40 g
- 2 tablespoons cream cheese 5 g, softened
- 2 tablespoons whole milk 20 g
Tomatoes
- 1 teaspoon harissa paste 4 g to 1 tablespoon (12 g
- 2 tablespoons unsalted butter 24 g
- 1 cup cherry tomatoes 90 g, sliced
- ½ cup White beans 115 g, cooked, drained and rinsed if canned
- salt to taste
Instructions
- To make the crepes, place the rolled oats in a high-speed blender and process until the oats have turned into a flour consistency. Add in the eggs, salt, milk, and butter then rerun the blender until the crepe batter is well combined.
- Heat 8″ skillet over medium-low heat and lightly grease with butter. Place a scant ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
- Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer finished crepes, slightly overlapping, on a plate.
- Once the crepes finish, crumble the feta into a bowl and add the cream cheese and milk. Stir to combine, then whip vigorously to lighten the mixture slightly.
- Finally, melt the butter in a small pan and add the harissa. Cook just to warm. Toss the tomatoes with the white beans and the harissa butter. Spread the feta mix evenly into four crepes, fold, and top with the tomato mix. Sprinkle with the basil and serve.
Notes
- Most of the store-bought harissa pastes I've tried are on the hotter side to where I'd probably recommend only using a teaspoon or so. I make a harissa paste that's more on the mild side, which means I can use a bit more.
- Use leftover crepes for dessert, breakfast, or freeze for later use.
- Most of the store-bought harissa pastes I've tried are on the hotter side to where I'd probably recommend only using a teaspoon or so. I make a harissa paste that's more on the mild side, which means I can use a bit more.
- Use leftover crepes for dessert, breakfast, or freeze for later use.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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