Knit Picks Christmas gift...

I received a Knit Picks gift card from a friend from Christmas, and my brain immediately decided on sock yarn.  Instead of immediately going for the red yarn - my first impulse always - I decided to look at what I already had in terms of socks and sock yarns.  Turns out that I already have more than enough red at the moment, but some of the other colours of socks were starting to wear out.

So I went for blue, and purple.  My blue socks are some that are getting worn, and I have no purple socks.  And here they are!



Sadly, although the blue is pretty close to the in person colour, and so is the variegated purple, the other purple looks darker and more plummy in person than it does in the photo.  I don't know if it's just my camera, or the photo program, but it really has difficulty accurately depicting some of the colours that have red or purple in them.

Oat Flour Crepes

One thing that is great about crepe recipes, is that they are simple, and pretty much any flour will work for them,  even most gluten-free flours.  For this one I used gluten-free oat flour.

Oat Flour Crepes

Serves 4 - 5 people

Ingredients

• 2 eggs, beaten
• 2 cups (200 gm) gluten-Free Oat Flour
• 2 cups milk
• 1/2 teaspoon sea salt

Method

• Weigh out the flour, or spoon it into a measuring cup.  Never scoop oat flour out of the package with a measuring cup.  It will compact, and you will get more flour than you need.  
• Combine all ingredients in a blender, or in a bowl with a stick blender
• Heat a 10" skillet until medium hot.
• Pour 1/4 cup of the batter in the skillet, tilting it with your other hand to allow batter to run over the entire surface on the skillet.  
• After about a minute, the edge of the crepe will start to curl up.  When it does this, flip it over and cook for another minute.  Move to a serving plate

• Repeat this process until all the batter is gone.
• I find that you can stack these crepes, and they don't stick together, so it's easy to keep them warm in the oven until you are done.

You can use these as you would any crepe.  I like to make easy vareniky by rolling them with the cottage cheese filling, and putting them in a glass casserole dish to warm.  Then you can serve them with cream gravy and rhubarb sauce, or melted butter and sour cream.  Or, as I did here, butter, sour cream, and homemade peach/nectarine chutney - delish!