Oatmeal Crepes
These easy-to-make oatmeal crepes are a flexible weeknight dinner option that can be filled with sweet or savory ingredients.
Ingredients
Crepe Batter
- 1 cup rolled oats Use certified gluten-free oats if needed.
- 1 cup milk, dairy or non-dairy Almond, oat, or soy milk can be used for a dairy-free option.
- 1 large egg For a vegan version, consider a flax egg.
- 1 tablespoon maple syrup For a sweeter batter, add an extra half tablespoon.
- 1/2 teaspoon vanilla extract Enhances flavor.
- 1/4 teaspoon salt Balances sweetness.
- 1 tablespoon butter or oil For cooking.
Instructions
Preparation
- Combine all ingredients (except butter/oil) in a blender and blend until smooth.
- Let the batter rest for 5-10 minutes.
- Heat a lightly oiled griddle or crepe pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle, swirling to spread thinly.
- Cook for 2-3 minutes per side, or until golden brown.
- Repeat with remaining batter, stacking cooked crepes on a plate to keep warm.
Serving
- Serve warm with your favorite toppings.
Notes
Leftover crepes can be stored in the fridge for 3-4 days. For freezing, separate with parchment paper and freeze flat in a zip-top bag for up to 2 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 2gSodium: 160mgFiber: 3gSugar: 2g
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