Oat Flour Crepes are a healthy and versatile breakfast option. They can be stuffed with your favorite savory or sweet filling for a delightful breakfast!
Hello, friends! I’m excited to pop in today with this DELICIOUS recipe for oat flour crepes! These crepes are perfect for savory and sweet fillings, and while they feel luxurious, yet they are really actually very easy to make. And the huge benefit is you can meal prep them up to 48 hours ahead of time, in case you want to serve them for a special breakfast with friends or have them ready for whenever.
You know I love using oat flour in just about everything, and these crepes are no exception. Oatmeal imparts a lovely nutty flavor that can be paired with savory or sweet fillings. Plus, oat flour is SO easy to make, and it’s naturally 100% whole grain and gluten-free. (*Remember, if you’re serving someone who is celiac or has a true gluten allergy, you’ll need to buy gluten-free oats to make your oat flour or gluten-free oat flour since many times oats are cross-contaminated with wheat products during processing.)
I haven’t always had the appreciation for crepes that I do now. I always preferred pancakes (see my oat flour pancakes) or, even better, crispy waffles (see my cinnamon flax oat flour waffles) to a breakfast or brunch with crepes.
I didn’t get the appeal, but then I realized that crepes have a unique ability to be incredibly versatile, holding your favorite sweet or savory ingredients with remarkable ease. They are delicate yet strong, a bit buttery, and never soggy. I’m not too fond of soggy food. Thus, my fascination with crepes grew enough that I’ve frequented the crepes restaurants popping up all over my neighborhood. Then my fascination grew into home adventures.
My first adventure in making healthy crepes was my egg white high protein crepes, which are a delicious way to jam-pack some protein into your breakfast. But, for the holidays and the kiddos, I wanted something still healthy but a bit more traditional in taste. These oat flour crepes were everything I wanted and more!
How to Make Oat Flour Crepes
This recipe is so easy because you can throw all the ingredients in the blender!
You’ll want to refrigerate your batter after blending for at least 30 minutes. In traditional crepe recipes, chilling the batter gives the flour time to absorb liquid and relax the gluten. There is no gluten in oat flour. However, it’s 2-3 times more absorbent than regular flour, so you still want to refrigerate! Then, you’ll want to use a hot non-stick skillet that’s well oiled.
Depending on your skillet, you may need to adjust the amount of oil used. Your skill level will help determine the amount of batter to use per crepe. I had trouble flipping mine at 1/4 cup, but I could easily make them flip using 1/3 cup. The less batter you use, the thinner they will be, but the harder they will flip!
Ingredient Swaps & Substitutions:
Honestly, I wouldn’t substitute much in this recipe. Usually, I’m all about substituting, but if the ingredients aren’t working for you, it may be time to look for a different recipe for this one.
Oat Flour – do not substitute for any other type of flour. It’s more absorbent, and you’d have to adjust the liquid.
Almond milk – sub any other dairy or non-dairy milk.
Eggs – do not omit or substitute. You can try my egg white crepes, though!
Maple syrup – optional – omit for savory crepes.
Vanilla extract – optional – omit for savory crepes.
How to Store Oat Flour Crepes
Let them cool completely, then store them in a large zip lock bag with wax paper in between each one. I have not tried freezing them. If you try it, let us know!
More Recipes You May Like:
- How to Make Oat Flour
- Oat Flour Pancakes
- Cinnamon Flax Oat Flour Waffles
- Egg White Crepes
- Oat Flour Blueberry Scones
- Oat Flour Dessert Recipes
- Oat Flour Banana Bread
Oat Flour Crepes
Equipment
- 8 inch non stick skillet
Ingredients
- 1 cup oat flour
- 1 cup almond milk or any milk
- 4 large eggs
- 1/8 tsp vanilla extract
- 2 tbsp maple syrup optional
- 1-3 tbsp butter or oil
Instructions
- Combine all ingredients in a blender. Blend until slightly frothy and smooth.1 cup oat flour, 1 cup almond milk, 4 large eggs, 1/8 tsp vanilla extract, 2 tbsp maple syrup
- Place the entire blender in the refrigerator for 30 minutes or up to 24 hours.
- Place the entire blender in the refrigerator for 30 minutes or up to 24 hours.
- Blend again for 3-5 seconds.
- Heat a non-stick skillet on medium with 1 tsp butter or oil*. Pour 1/4 to 1/3 cup* of the crepe mixture into the skillet. Allow the crepe to set. Crepe is ready to flip when it slides when you tilt the pan. Use a wide spatula to help flip your crepes. It may take some practice! Repeat with the remaining batter to make 8-12 crepes.1-3 tbsp butter or oil
- Add your favorite fillings and serve immediately or let cool completely to store*
Notes
Nutrition
This is the only oats crepes recipe that worked for me and it’s the best! They smell little eggy without the vanilla but it doesn’t bother me at all. Love it! Thanks!