Healthy Oatmeal Crepes (Printable Version)
Light, tender oat crepes packed with fiber — ideal for wholesome breakfasts 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)
# Step-by-Step:
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. Flip and cook for another 30–60 seconds.
07 - Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter.
08 - Serve warm with fresh fruit, yogurt, nut butter, or a drizzle of honey as desired.
# Expert Advice:
01 -
- You get the comfort of crepes with the lasting energy of wholesome oats keeping you satisfied for hours
- The batter comes together in minutes and tastes like you spent much longer mastering a fancy technique
02 -
- The resting period is not optional because it lets the oat flour absorb the liquid properly for the right consistency
- Your first crepe might be ugly but it always tastes delicious, so consider it a test run for your pan temperature
03 -
- Use a measuring cup with a spout to pour the batter into the pan for more control
- Warm your serving plates in the oven so the crepes stay hot longer