There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Sunday, April 24, 2022

Oat flour crepes - Test 1


1 - Successful. Very mild flavor, used the savory version to serve with eggs and other leftover savory bits.
2 - Uh, so much egg white for so little crepe!

Makes 4 crepes.

1 cup egg whites
1/4 cup original unsweetened almond milk (or any milk)
1/4 cup oat flour
1 tsp vanilla extract optional - omit for savory crepes
1 tbsp maple syrup optional - omit for savory crepes
  1. Mix all ingredients in a large bowl, whisking until frothy. Heat a buttered 8-inch non-stick skillet to medium.
  2. Melt butter or oil in the pan before adding 1/3 cup batter to the skillet at a time. Cook for 1-2 minutes until set, flip and cook on the other side. Remove from the skillet, repeat with remaining batter 1/3 cup at a time.
  3. Add desired toppings and serve immediately. They will also keep in the fridge for 3-5 days.
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