Low-FODMAP crepes with oat flour 

These low-FODMAP crepes are delicious and you can vary endlessly. You can find the basic recipe and inspiration for the filling here. 

For the crepe:    

• 100 g gluten-free oat flour  
• 2 eggs  
• 200 ml milk (cleared with lactase drops)  
• 1 tablespoon of olive oil  
• Pinch of salt  
• Any type of Vegetable oil for frying 

Instructions for making Low-FODMAP crepe:  

1. Make the batter: in a bowl, mix the gluten-free oat flour, egg, lactose-free milk, olive oil and a pinch of salt with a whisk or hand mixer. 
2. Heat a Pan: heat a frying pan over medium-high heat and add a little oil.  
3. Fry the crepe: pour a small amount of the batter into the hot pan and quickly rotate the pan so that the batter spreads evenly and forms a thin crepe. Fry the crepe on both sides until golden brown, about 2-3 minutes per side. Repeat this process with the rest of the batter. 

Serving: be creative with the filling of the crepe. Here is some inspiration. 

Savory salmon crepe 

• Lactose free cream cheese 
• Salmon 
• Cucumber 
• Spinach or arugula 
• Salt and pepper to taste 

Crepes with red fruit:  

• Lactose free cottage cheese 
• Handful of strawberries (note: starting at 100 grams, strawberries are no longer low-FODMAP) 
• Handful of raspberries (note: starting at 88 grams, raspberries are no longer low-FODMAP) 

Lemon crepes:  

• Powdered sugar 
• Lemon juice