Healthy Oatmeal Crepes (Printable)

Light, tender crepes made with wholesome oats for a nutritious breakfast filled with your favorite toppings.

# What You'll 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)

# How-To Steps:

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 with the oat flour.
03 - Add eggs, milk, maple syrup (or honey), vanilla extract, and melted coconut oil (or butter). Blend until completely smooth. Let the batter rest for 5 minutes to thicken slightly.
04 - Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the surface with oil or butter.
05 - Pour approximately 1/4 cup of batter into the pan, immediately tilting and rotating the pan to spread the batter into an even, thin layer covering the bottom.
06 - Cook for 1 to 2 minutes until the edges begin to lift from the pan and the bottom surface is lightly golden brown.
07 - Carefully flip the crepe using a spatula. Cook for an additional 30 to 60 seconds until the second side is lightly set.
08 - Transfer the finished crepe to a plate and cover with a clean kitchen towel to maintain warmth. Repeat the cooking process with the remaining batter, adjusting heat as needed.
09 - Serve the crepes warm with fresh fruit, yogurt, nut butter, or a drizzle of honey as desired.

# Expert Advice:

01 -
  • They taste like a treat but are packed with fiber and wholesome ingredients
  • The batter comes together in minutes and cooks up tender every time
  • Sweet or savory, these crepes adapt to whatever you are craving
02 -
  • The batter thickens as it sits so add a splash of milk if needed before cooking the last few crepes
  • Your first crepe will almost always be a throwaway as you adjust the heat and batter amount
  • Certified gluten free oats are essential if you need to avoid gluten cross contamination
03 -
  • Use a ladle to portion batter for consistent sized crepes every time
  • Butter the pan between every 2 to 3 crepes for the best golden edges

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