In a jug, blend an egg together with milk, oats, and a pinch of salt.
Once you have a smooth mixture, cook it in a well-heated lightly oiled pan and spread it over the whole surface (for each crêpe use about one ladle of batter).
When the crêpe starts to come away from the edges, flip it and season with tomato sauce, mozzarella, and plenty of oregano.
Jug
Pan
Gluten-free and quick recipe to prepare.
Italia, Lazio
| Energy (kcal) | 91.75 |
| Carbohydrates (g) | 7.28 |
| of which sugars (g) | 2.92 |
| Fat (g) | 4.42 |
| of which saturates (g) | 2.21 |
| Protein (g) | 5.61 |
| Fibre (g) | 1.02 |
| Salt (g) | 0.06 |
