OAT MILLE CREPE BREAKFAST ‘CAKE’ – ‘OMG, I can eat this?’ series

OMG, I can eat this? aims to reconstruct your favorite No Go meals and turn them into delights you can chow down on without feeling terribly afterward.

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Now, this one is just totally left field. I woke up this morning with a pancake craving, so I was gonna make my gluten free fluffy pancakes… But then, I thought… Nah, I want something a little more layered, so that I could add cottage cheese for a protein boost. Quite the specific requirement, huh?

Then I remembered the Lady M stores that I pass by every day on the way to work. They make incredible looking and super intimidating mille crepe cakes. Basically, crepes stacked with creamy filling in between.  If that’s not the perfect fit for a brief, I don’t know what is.

Just a couple of bites of that will kill your workout, though, with generous doses of sugar, simple carbohydrates and fat, but I figured I could SALT them by taking out the sugar and adding protein and flavor in other forms. The original is also just too finnicky. These hands weren’t made for the most delicate of work, so my version doesn’t require special pans or precise stacking with perfectly measured cream layers. Just stack the bastard.

Here’s my attempt.

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I’ve used oat “flour” which is literally just whole grain rolled oats that I’ve ground up in my nutribullet. Oats are obviously a great source of carbohydrates, but they’re also high in fiber and vitamin B1. Oats are also a source of a group of antioxidants called avenanthramides (five times fast, go!) which are believed to help your body fight heart disease.

We’ve spoken at length about cottage cheese. Protein, calcium, blah blah, fat for satiety, blah blah, less lactose because of bacteria eating it, blah blah blah. I’ve added it cause it rocks, okay?

Definitely play around with fruit to give it personality. This is a bit like making toast. The crepes are the vehicle. What you do with them is what takes them from standard fare to out-of-this-world.

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Oat Mille Crepe Breakfast ‘Cake’

Prep time: 10 minutes

Cooking time: 20 mins

Makes 4 serves (the pictured stack is enough for about 3)

Ingredients

Base
  • 1 1/3 cups of oat “flour”
  • 4 eggs
  • Pinch of salt
  • 1 1/2 cups of non-dairy milk
To fill
  • 1 1/2 cups of cottage cheese
  • 1 tablespoon of cinnamon
  • Any kind of fruit or fruit compote you like

Method (and a touch of madness)

  • Mix the first 3 ingredients in a mixing bowl
  • Slowly add the milk while whisking to avoid lumps.
  • Heat a non-stick pan and add small amount of butter or neutral fat or don’t, if your pan is non-stick enough. Add a small ladle of the crepe mixture.
  • If you want it super thin, angle the pan in every direction to spread the mixture out.
  • Start stacking and cooling (the filling with cottage cheese is pretty robust, so it’s not entirely necessary, but might as well do it proper-like)
  • Mix cottage cheese and cinnamon. Start spreading each crepe with a thin layer of the cottage cheese mixture. Stack.
  • When you think you’ve gone high enough, top with your fruit and anything else you feel like.
  • Eat. Quickly.

 Guide for the ‘arians:

  • Flexitarian – good
  • Pescetarian – good
  • Vegetarian – good
  • Omnivore – good
  • Vegan – use a vegan Cottage cheese
  • Gluten free – Be careful to use certified gluten free oats.
  • Lactose free – use a vegan Cottage cheese

Happy stacking!

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3 thoughts on “OAT MILLE CREPE BREAKFAST ‘CAKE’ – ‘OMG, I can eat this?’ series

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