Oatmeal crepes

That Sunday morning, I was out of any whole grain flour, so I blended some oat flakes instead and made these crepes...

Oatmeal crepes
adapted from Julia Child
makes 20 - 25 crepes
time: 5 min preparation / 1-2 hrs inactive / 20 min cooking

ingredients
1 1/2 cups (360 ml) oat flakes (not instant) blended to flour
4 Tablespoons (60 g) butter
1 cup (240 ml) milk (I used my homemade almond milk)
1 cup (240 ml) ice water
4 medium eggs
1/2 teaspoon (4 g) fine salt

method
On a small skillet, melt butter (don't let it get hot). In a blender, mix milk, water, eggs, salt and butter on high speed for 1 minute. Add oatmeal, blend for another minute. Place the blender in the fridge for at least 1 hour.

On a well preheated skillet (smeared with some butter for the first crepe) on medium high, pour just enough batter to cover the surface of the skillet. Cook for about 50 - 60 seconds on each side (less on the second one) till there is some coloring but not too much.

notes

• 1 lb (450 g) oat flakes = 4 cups (960 ml) oat meal;
• instead of ice water, I just add 2 small/medium ice cubes to the cup with water; I don't know why but crepes come out better with that cold touch;
• I operate with three skillets; every eye on my stove top heats up differently, so I stand and watch and flip;
• I store ready pieces in a preheat ceramic dish covered with aluminum foil and a cotton cloth;
• oatmeal gives the crepes a slightly toasted hint which makes them very attractive.