Oatmeal Crepes
Palacinke di Avena

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Oatmeal Crepes
Palacinke di Avena
cookbook: Lidia's Commonsense Italian Cooking
main ingredients: lemon
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serves: 12 to 14

In Croatia, crêpes are called palacinke; they are called omlet in Trieste, a city in the northeastern region of Italy, Friuli–Venezia Giulia, the area I come from. Every culture has some form of crêpes. My family, especially the grandchildren, love them. I always ate them as a child and I still make them regularly. In this recipe, instead of making them entirely of white flour, I incorporate some oatmeal. It makes nutritional sense and the oats add a nutty flavor and texture to the crêpes.


2 large eggs
½ teaspoon vanilla extract
Grated zest of 1 lemon
1½ cups oat flour , (or grind oatmeal in a food processor or blender)
1 cup all-purpose flour
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted and cooled
Olive oil, for cooking the crêpes
1 cup jam of your choice, for filling the crêpes
Confectioners’ sugar or whipped cream, and sliced toasted almonds, for serving


In a large bowl, whisk together the eggs, 3 cups of water, vanilla, and lemon zest. Whisk in the oat flour, -all--purpose flour, and sugar until smooth, but don’t overmix. Whisk in the butter.

Place a -10--inch nonstick skillet over -medium--high heat, and brush the skillet with olive oil. When the oil is hot, pour in ¹⁄³ cup batter, and quickly turn the skillet in a circle with your wrist to coat the entire bottom of the skillet evenly with the batter. Cook until brown on one side, about 30 seconds to a minute. With a spatula, flip the crêpe, and brown the other side, another 15 to 30 seconds. Remove to a plate, and repeat with remaining crêpe batter.

To serve, fill the warm crêpes with about a tablespoon of jam each. Fold over into quarters, like a handkerchief, and dust with confectioners’ sugar, or roll them into a tube. For a fancier presentation top with some whipped cream and toasted sliced almonds.

Lidia's Commonsense Italian Cooking

In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from the companion Public Television series, Lidia’s Kitchen, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, Lidia draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother, Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators; in Campania, the region where mozzarella is king, we discover it is best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurian culinary tradition, the herbs and flavorings will change from region to region--home chefs can experiment with rosemary, oregano, olives, or onions! When it's time for dessert, Lidia draws on the sacred customs of nuns in Italian monasteries and convents and reveals the secret to Rice Pudding with a Blessing. Lidia's Commonsense Italian Cooking is a collection of 150 delectable recipes told with common sense cooking wisdom that teaches us how create simple, seasonal, Italian dishes with grace, confidence, and love.

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