Oatmeal pancakes with ricotta and walnut cream
Ingredients (serves 12)
- 200 g oat flour
- 2 eggs
- 300 g skimmed milk (lactose free in case of
- intolerance)
- 20 g powdered skimmed milk (lactose free in case of intolerance)
- Extra virgin olive oil
- For each crepe:
- 50 g ricotta
- 2 or 3 walnuts
Method
- 1. Pour the oat flour, milk, powdered milk and eggs in a container suitable for blending.
- 2. Beat with an immersion blender for thirty seconds. Set the batter aside for five to ten minutes.
- 3. Place a non-stick skillet pan over medium heat and add a few drops of olive oil.
- 4. Spoon amounts of batter into the pan. Cook for one minute until it begins to set.
- 5. Flip over and cook the other side for half a minute more. Repeat with the rest of the
- batter.
- 6. Blend the walnuts with a little milk until obtaining a smoothy cream.
- 7. Fill the pancakes with the ricotta and wrap.
- 8. Serve topped with the walnut cream.
