Breakfast
Oat Crepe (Ovsyanoblin)
Ovsyanoblin, literally an oat pancake, is a hugely popular Russian breakfast hack. It is somewhere between a thin omelette and a crepe: eggs, a couple of spoonfuls of oats and a little milk cooked in a pan, then folded around whatever filling you like. The oats make it sturdy and flexible, so it flips like a pancake and holds a filling without breaking. It takes 15 minutes and gives you protein and slow carbs in one plate. This version has melted cheese and tomato, but it is endlessly adaptable.
Method
Tap a step to mark it done.
Blitz the oats in a blender to a coarse flour, or skip this if using whole oats.
Whisk the eggs, milk and salt with a fork, stir in the oats and leave for 5 minutes to swell.
Meanwhile slice the tomato thinly, grate the cheese and chop the spring onion.
Heat a 22-24 cm non-stick frying pan over medium heat and wipe it with oil.
Stir the batter, pour it in and tilt the pan to spread it evenly.
Cover and cook over medium-low heat for 2-3 minutes until the top is almost set and the edges lift.
Flip with a wide spatula and cook for 1 minute more.
Put the cheese, tomato and spring onion on one half, fold the other half over, cover and cook for 1-2 minutes until the cheese melts. Serve straight away.
Tips for success
- If it tears when flipping, the top is still liquid. Give it another minute under the lid.
- Keep the heat moderate: eggs burn quickly while the oats stay raw.
- Do not overload the filling or the crepe will split when folded.
- To flip a large crepe, slide it onto a flat plate, cover with the pan and turn both over together.
Serving and storage
Serve hot while the cheese is stringy, with fresh vegetables or salad leaves and a spoonful of sour cream or Greek yoghurt.
Best eaten fresh. Unfilled crepes keep in the fridge for a day and can be reheated in a dry pan.
Variations
- Sweet: skip the salt and fill with banana and farmer's cheese, then drizzle with honey.
- Chicken: cooked chicken breast, cucumber and a little mustard.
- Salmon: lightly salted salmon, cream cheese and dill.
Calories and macros
Per serving (about 278 g):
Per 100 g: 155 kcal, P 9.5, F 9, C 8.3. An estimate based on average ingredient values. Your daily calories ›
