Oat Flour Crepes with Pineapple Jam and Ricotta Filling

Yep, it’s still Maslenitsa – Pancake Week for Russians. We’re trying to put out Winter. Some help is sure welcome.

Sweet things today – crepes or blinchiki with oat flour and ricotta and pineapple jam filling. Very good dessert combination.

I’m not very good with pancake folding, as you can see, but here is the rules:
– for stuffing much better to use denser blinchiki  but not yeast blini with many holes;
– place pancake more browned side up (often the side, which was cooked first) then filling;
– don’t try to add too much filling, it’s not working this way;
– lightly brown stuffed pancakes just before serving (the best – with a little knob of unsalted butter).


Yield: 10 crepes

1 cup of milk (I used 2%)
2 eggs (I used 2 egg whites)
1/3 cup oat flour (Bob’s Red Mill)
2/3 cup all-purpose flour
1 tsp. sugar
pinch of salt

10 tbsp. ricotta
10 tbsp. Pineapple Jam with less sugar

Whisk all of the ingredients together. Heat a non-stick pan (I have cast-iron pan for crepes) on high-medium heat, spray with cooking spray.

Pour about 1/3 cup of batter (or enough to cover the bottom of pan) into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip with spatula, be careful with edges. Cook for another 10 seconds and remove to the plate. Continue until all batter is gone. There isn’t any oil or butter in batter, so spray pan time to time to prevent sticking.

Put one tablespoon ricotta in the center of each pancake, add 1 tbsp. pineapple jam on top. Fold the sides and then roll up to obtain an envelope. I tried to hide the ends.

Heat a skillet or a frying pan over medium heat. Spray with cooking spray. Cook the stuffed blinchiki until light brown on both sides.

1 crepe without filling is about 60 calories
1 crepe with filling is about 130 calories

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One Response to “Oat Flour Crepes with Pineapple Jam and Ricotta Filling”

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