Healthy Oatmeal Crepes (Print Version)
Light, tender crepes made with wholesome oats for a nutritious breakfast
# What You Need:
→ Dry Ingredients
01 - 1 cup rolled oats
02 - 1/2 cup whole wheat flour
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 2 large eggs
05 - 1 1/2 cups milk (dairy or unsweetened almond milk)
06 - 1 tablespoon maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons melted coconut oil or unsalted butter (plus more for cooking)
# Directions:
01 - Add rolled oats to a blender and pulse until finely ground to a flour-like consistency.
02 - Add whole wheat flour and salt to the blender. Pulse once to combine.
03 - Add eggs, milk, maple syrup (or honey), vanilla extract, and melted coconut oil (or butter). Blend until smooth. Let the batter rest for 5 minutes.
04 - Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with oil or butter.
05 - Pour about 1/4 cup of batter into the pan, tilting to spread evenly into a thin layer.
06 - Cook for 1–2 minutes until the edges lift and the bottom is lightly golden.
07 - Flip and cook for another 30–60 seconds.
08 - Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter. Serve warm with fresh fruit, yogurt, nut butter, or a drizzle of honey as desired.
# Insider Tips:
01 -
- These crepes have a subtle nutty sweetness from the oats that pairs perfectly with both fresh berries and savory fillings like goat cheese
- The blender method means you can go from cupboard to table in under 30 minutes with almost no cleanup
02 -
- The batter will look quite thin compared to pancake batter, but this is exactly what creates those delicate, paper thin crepes
- Your first crepe almost never turns out perfectly, so consider it a test run to adjust your heat and get the rhythm down
03 -
- Use a 8 inch skillet for the most consistent size and shape
- Wait until the pan is properly heated before adding your first scoop of batter