In a jug, blend one egg together with milk, oat flakes, and a pinch of salt.
Once a homogeneous mixture is obtained, cook it in a well-heated, lightly oiled pan and spread it over the entire surface (use about one ladle of mixture for each crêpe).
When the crêpe starts to detach from the edges, flip it and season with tomato sauce, mozzarella, and plenty of oregano.
Jug
Pan
Gluten-free recipe and quick to prepare.
Italia, Lazio
| Energy (kcal) | 120.89 |
| Carbohydrates (g) | 7.9 |
| of which Sugars (g) | 3.33 |
| Fat (g) | 6.7 |
| of which Saturates (g) | 3.44 |
| Protein (g) | 7.2 |
| Fiber (g) | 0.98 |
| Sale (g) | 0.08 |
