Peach- and Goat Cheese-Filled Oat Crepes

1. Place the balsamic vinegar and the first amount of honey in a small saucepan. Bring to a boil over medium heat and reduce heat to a simmer. Simmer till thick and syrupy; about 5 minutes. Set aside to cool completely.
2. Place the oats and flour in a food processor. Grind for 30-60 seconds or until a flour-like substance forms.
3. Transfer to a large mixing bowl. Add the milk, egg, second amount of honey and salt. Whisk until smooth and incorporated.
4. Heat a small 6” non-stick skillet over medium-low heat. Pour about ¼ cup of batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out around the perimeter of the pan. Cook until the edges of the crepe come up easily with a spatula and the batter no longer looks wet in the center. This took about 90 seconds per crepe for me. Carefully loosen the crepe around the edges and then flip onto a baking sheet while you repeat the process to make additional crepes.
5. Stuff the crepes with 1 tablespoon of goat cheese, some peach slices, a drizzle of balsamic syrup and freshly torn basil. Or stuff with whatever you like before rolling them up and eating!