I'm sorry. But you're welcome. Yet another matcha recipe.
But it's just too easy when matcha is so easy to add a burst of color and flavor to so many dishes! Especially when you use a proper culinary grade matcha that is meant to be cooked with, like my favorite Matchaeologist's Midori blend, it makes everything brighter.
When I made these, I wasn't originally planning on posting the recipe, as I just spontaneously threw some ingredients together to make a quick healthy breakfast, but my new camera lens was sitting right by me and I snapped a few pictures before digging in.
All you need is a blender, a nonstick pan, and a few simple ingredients you likely have on hand already. The thing I absolutely love about these crepes is that they're not sweet- so you can make your own creations for fillings and toppings however you like! I used grass-fed Greek yogurt here, frozen berries, chia seeds, and a little drizzle of honey (after shooting). But I imagine these would be amazing with ricotta or cashew cream and honey, or would work great with savory combos too, as it's a neutral base.
Matcha Oat Crepes
*serves 2 hungry people
1/2 cup Oat Flour (or 2/3 cup rolled oats)
1/2 cup Milk of your preference
1/2 tsp Matchaeologist Midori Matcha
Dab of coconut oil for greasing pan
*optional splash of vanilla extract if sweeter flavor desired
1. Heat up nonstick pan on medium-low heat, and melt coconut oil on pan.
2. Place all ingredients (except coconut oil) in a blender. Blend until mixture is completely smooth.
3. Pour mixture in a thin layer on pan. Cook for 20-30 seconds until solid, and gently flip over. Cook for additional 15-20 seconds, and transfer crepe to plate. Finish cooking crepes, one by one.
4. Lay crepe flat on plate. Spread toppings of your choice (I used Greek yogurt, chia seeds, and berries, but you can sub cashew cream or nut butters, any seeds and fruits you desire!), fold up crepe into a half then quarter. Stack, and serve! Preferably with a light drizzle of maple or honey...