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Nonna Betty making oatmeal crepes in a cast iron skillet

Incredible Oatmeal Crepes

These oatmeal crepes are a total game-changer. An outrageously delicious and healthy breakfast option made with simple, blender-friendly ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings: 6 crepes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats Gluten-free if needed
  • 1 cup milk Dairy or non-dairy
  • 1 large egg Or 1 flax egg for vegan
  • 1 tbsp melted coconut oil Or olive oil
  • 1 tbsp maple syrup Or agave/honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp butter or oil For cooking

Equipment

  • blender
  • Non-stick skillet or crepe pan
  • Thin spatula
  • mixing bowls

Method
 

  1. Combine the rolled oats and milk in a blender. Let it sit for 5-10 minutes to allow the oats to soften and absorb the liquid.
  2. Add the egg, melted coconut oil, maple syrup, vanilla extract, and salt to the blender. Blend until completely smooth.
  3. Heat a lightly oiled non-stick skillet or crepe pan over medium heat. The pan is ready when a drop of water sizzles and dances across the surface.
  4. Pour about 1/4 cup of batter onto the hot skillet. Immediately lift and swirl the pan to spread the batter into a thin, even circle.
  5. Cook for 2-3 minutes per side, or until golden brown and the edges look dry. Flip carefully with a thin spatula. Do not rush the cooking process.
  6. Repeat with the remaining batter, stacking the cooked crepes on a plate. Keep warm in a 200°F oven if desired.
  7. Serve immediately with your favorite toppings.

Notes

Do not skip the soaking step; it softens the oats and makes for a smoother, more delicate crepe. For extra flavor, add a dash of cinnamon or nutmeg to the batter.
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