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Oatmeal Crepes

Delicious Oatmeal Crepes: Your Go-To Healthy Breakfast Treat

These oatmeal crepes are a healthy, gluten-free breakfast option that are quick to make and versatile in fillings.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: Global
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Oats Rolled or quick-cooking oats recommended.
  • 1 cup Milk Any dairy or non-dairy milk works.
  • 2 large Eggs
  • 1 tablespoon Sugar Optional.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • 1 pinch Salt
  • 2 tablespoons Oil or Melted Butter Can use cooking spray.
For the Filling
  • 1 cup Fruits Fresh berries or sliced bananas.
  • 1/2 cup Nut Butters Almond or peanut butter.
  • 1 cup Savory Ingredients cheese or smoked salmon.

Equipment

  • Blender
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Begin by placing rolled or quick-cooking oats into a blender. Blend for about 30 seconds until the oats reach a fine, flour-like consistency.
  2. Next, add the milk, eggs, sugar (if using), vanilla extract, and salt into the blender with the oat flour. Blend everything together for about 1-2 minutes until the mixture is smooth and well-combined.
  3. Allow the batter to rest for about 10 minutes to enhance the texture.
  4. Heat a non-stick skillet over medium heat. Add a small amount of oil or melted butter to the skillet.
  5. Pour approximately 1/4 cup of the batter into the heated skillet and cook for about 1-2 minutes. Flip carefully and cook for an additional minute.
  6. Continue cooking the remaining batter, stacking each finished crepe on a plate.

Nutrition

Serving: 1crepeCalories: 120kcalCarbohydrates: 20gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store leftover crepes in an airtight container in the fridge for up to 3 days. Freeze individual crepes separated by parchment paper for up to 2 months.

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