Healthy Oatmeal Crepes (Printer-Friendly)

Light, tender oatmeal crepes perfect for nutritious breakfast. High in fiber with endless filling options.

# 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 pan with oil or butter.
05 - Pour about 1/4 cup of batter into the pan, immediately tilting and swirling to spread it evenly into a thin, circular layer.
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 and cook for another 30 to 60 seconds until the second side is set and lightly spotted with golden color.
08 - Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
09 - Serve warm crepes immediately with fresh fruit, yogurt, nut butter, or a drizzle of honey as desired.

# Expert Advice:

01 -
  • They taste like a restaurant brunch but come together in minutes with ingredients you probably already have
  • The batter keeps beautifully in the fridge, so tomorrows breakfast is practically done
  • You can fill them with whatever your heart desires, sweet or savory
02 -
  • Letting the batter rest for those 5 minutes is non negotiable, it gives the oats time to soften and prevents tearing
  • The first crepe is almost always a mess, use it as a test to adjust your heat and batter amount
  • If your crepes are sticking, the pan needs more butter or your heat is too high
03 -
  • A ladle with a spout makes pouring the batter so much easier and more consistent
  • Warm your plate in the oven while cooking so the whole stack stays hot until serving

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