Oat Flour Crepes

Oat Flour Crepes are a healthy and versatile breakfast option. They can be stuffed with your favorite savory or sweet filling for a fun breakfast!

Course Breakfast, brunch

Cuisine American, French

Keyword healthy crepes, oat flour crepes

Prep Time 10

Cook Time 20

Refrigerator Time 30

Total Time 1

Servings crepes

Calories 98kcal

Author Kelli Shallal MPH RD

Equipment

8 inch non stick skillet

Ingredients

1 cup oat flour
1 cup almond milk or any milk
4 large eggs
⅛ 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, ⅛ teaspoon vanilla extract, 2 tablespoon 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 teaspoon butter or oil*. Pour ¼ to ⅓ 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 tablespoon butter or oil
Add your favorite fillings and serve immediately or let cool completely to store*

Notes

Amount of butter/oil: The amount of oil needed will depend on the type of skillet you are using. A brand new non-stick or well-seasoned pan will need less. Other equipment may need more.

The thinness of crepes: The less batter you use per crepe, the thinner they will be, but the harder to flip. I came to a happy medium using ⅓ cup batter.

To store: Let them cool completely, then store them in a large zip lock bag with wax paper in between each one.

Nutrition