Healthy Oatmeal Crepes (Printable)

Light, tender oatmeal crepes for a nutritious breakfast or brunch 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 - Place rolled oats in a blender and pulse until finely ground to achieve a flour-like consistency.
02 - Add whole wheat flour and salt to the blender with the ground oats. Pulse briefly to mix thoroughly.
03 - Add eggs, milk, maple syrup or honey, vanilla extract, and melted coconut oil or butter. Blend until completely smooth. Allow the batter to rest for 5 minutes to thicken slightly.
04 - Warm a nonstick skillet or crepe pan over medium heat. Lightly coat with oil or butter to prevent sticking.
05 - Pour approximately 1/4 cup of batter into the heated pan, tilting and swirling to spread it into an even, thin layer. Cook for 1–2 minutes until the edges begin to lift and the bottom turns golden brown. Flip carefully and cook for another 30–60 seconds.
06 - Transfer the cooked crepe to a plate and cover with a clean kitchen towel to maintain warmth. Continue cooking the remaining batter, greasing the pan as needed between crepes.
07 - Serve immediately while warm. Accompany with fresh fruit, yogurt, nut butter, or a drizzle of honey according to preference.

# Expert Pointers:

01 -
  • They come together in under 10 minutes with just a blender and a pan
  • The oat base keeps you satisfied for hours without that heavy pancake feeling
  • Sweet or savory, these crepes adapt to whatever youre craving
02 -
  • The batter needs those 5 minutes of rest time or the crepes will tear when you try to flip them
  • Medium heat is critical, too high and they brown before cooking through, too low and they become rubbery
  • If your first crepe sticks, your pan might need another minute to heat up properly
03 -
  • Make a double batch and refrigerate the batter overnight for even more tender crepes
  • If the batter seems too thick after resting, add milk one tablespoon at a time until it flows like heavy cream
  • Keep cooked crepes warm in a 200°F oven if you are feeding a crowd

Go back