• Laura

Oat Crepe Quesadilla

Updated: Aug 31



If you ever wanted to eat a quesadilla, but realized that you have absolutely no gluten free tortillas at home to make this magical cheesy meal, I've got a solution! Instead of using a delicious tortilla, you can use a savory oat crepe and make food magic happen! I've made this meal with two types of filling: a vegetable one consisting of zucchini, spring onion, bell pepper, and sliced radishes, and with a meat filling where I used some delicious minced beef. You can choose whichever you one you like!


For the batter, I used oat flour and sticky rice flour because I ran out of regular rice flour. Sticky rice flour is, as the name says, sticky in the sense that it makes a stickier, chewier dough if you were to only use that flour. In that way it is similar to tapioca starch which makes a similar textured dough. So you have three options here: 1) you can use regular rice flour and will still get a crepe, maybe yours will be even crispier, 2) you can use tapioca starch and call it a day, or 3) if you happen to have sticky rice flour in your pantry, by all means go ahead and use that. :)


Ingredients:

1 egg

pinch of salt

50 ml milk

40 gr oat flour

20 gr rice flour or tapioca starch

1 tsp (3 gr) baking powder

50 ml sparkling water


Meat filling:

80 gr spring onion

100 gr bell pepper

125 gr minced beef

85 gr cheddar

1 tsp smoked red paprika

1 tsp oregano


Veggie filling:

80 gr spring onion

100 gr bell pepper

120 gr zucchini

85 gr cheddar

30 gr radishes

1 tsp oregano



Instructions:


1. In a bowl, mix one egg with the milk and salt. Add the flours and baking powder and mix well. Set aside.


2. Chop the vegetables. If making the meat filling version, brown the meat in a heated pan with a bit of olive oil. Then add the vegetables and herbs, some more salt and cook it on medium low heat, stirring occasionally.


3. If preparing the vegetable filling, add the onions and bell peppers to a heated pan with a bit of olive oil. After they have caramelized a bit, add the zucchini and radish slices, the herbs and salt and cook on medium low heat, stirring occasionally.





4. While the filling is cooking on low heat, its time to prepare the crepes. Take the batter and now add some sparkling water and mix well. Heat a pancake pan with a bit of oil. Pour the batter evenly and cook the crepe through, then carefully flip over.


5. Place the first crepe on a separate plate, and pour the second crepe on the pan. By now the filling should be cooked through so you can take it off the heat and put aside.

Slice the cheddar into thin slices.


6. When the second crepe has cooked through one side, carefully flip it. Now place a layer of cheddar on top the crepe, then add the filling in a uniform layer. Add more cheddar on top, and take the first crepe and place it on top of the filling and cheese. Gently press with your hand, making sure the filling doesn't fall out.


7. Cover with a lid, and cook for two minutes to make sure the cheese has melted completely.


8. Carefully slide the crepe onto a big plate, and use a sharp knife to slice it into smaller pieces. Serve immediately. Bon appetit!

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