100 g rolled oats (use gluten-free if necessary) 250 ml plant-250ml based milk (such as oat or almond milk)

20 g fresh nettle leaves, blanched and finely chopped (or 10 g dried nettles, soaked in hot water for 5 minutes, then drained)

1 tbsp flaxseed meal mixed with 3 tbsp water (flax “egg”)

1/2 tsp salt

1 tbsp olive oil (plus more for cooking)

1. Prepare Flax Egg: Mix the flaxseed meal with 3 tbsp water in a small bowl and let it sit for about 5 minutes until it thickens.
2. Blend Ingredients: In a blender, combine the rolled oats, plant-based milk, blanched nettle leaves (or soaked dried nettles), flax “egg,” salt, and olive oil. Blend until smooth and let the batter rest for 10 minutes to thicken slightly.
3. Cook Wraps/Crepes: Heat a non-stick pan over medium heat and add a little olive oil. Pour a small amount of the batter (about 1/4 cup or 60 ml) onto the pan and spread it out thinly with a spatula or by tilting the pan.
4. Cook Until Set: Cook each wrap for 2-3 minutes on one side, until bubbles form and the edges start to lift. Flip and cook for another 1-2 minutes on the other side.
5. Repeat: Continue with the remaining batter, adding a little more oil to the pan as needed.