Oat crepes are supple, tender, and a great alternative to the classic crepes recipe. They’re prepared with oats, which makes them nutritious, fiber-rich, and easy to adapt in a gluten-free and dairy-free version.
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Every year I get asked if I can share a crepes recipe that is gluten-free and dairy-free. So this time I took up the challenge and created a super simple oat crepes recipe, prepared with gluten-free oat flour, eggs and oat milk. Note that it is very important to use gluten-free oats (or oat flour) if you want to make sure the crepes are 100% gluten-free.
The batter comes together quickly in a blender and yields some delicious supple crepes, that are also very nutritious and fiber-rich. It’s up to you to add a little bit of sugar to the batter to create a sweet version or leave the sugar behind to garnish with savory filling (an excellent idea for little ones for instance).
Oat crepes in a pinch
- 3 ingredients only (+ sugar if desired)
- It all happens in a blender!
- Flourless, lactose-free and easy to adapt in a gluten-free version too (using gluten-free oats)
- These oat crepes make a perfect healthy breakfast, filled with fresh berries and sliced bananas, or with a savory filling.
Can I make my own oat flour?
I recommend using oat flour from the store rather than making your own to ensure a very fine oat flour. When blending oats in a food processor, oat flour keeps some texture, which translates into a grainy oat crepes batter.
If rolled oats is the only option however, it still works, as long as you don’t expect the same smooth crepes than when you’re making regular crepes with all-purpose flour.
How to make sure these oat crepes are gluten-free?
If you’re looking for gluten-free oat crepes, always choose oat flour that is specifically labeled “gluten-free” to avoid cross-contamination. While oats don’t naturally contain gluten, they’re often contaminated with wheat in the grinding process, which makes them unsafe for people with celiac disease.
Pro tips for perfect oat crepes
- Flipping tips. Oat crepes are very delicate, so be gentle when you flip the crepes to prevent tearing. Wait for the edge to start turning golden brown and the surface look dry, and gently slide a thin, flexible, or silicone spatula under the edge to ensure it’s not sticking, then slowly lift and turn it in a quick motion.
- Use the right pan. Using a crepes pan if possible, or a regular pan. In both options, I recommend the use of a non-stick pan with sloping sides to make flipping easier.
- Prefer oat flour over rolled oats mixed in a food processor for a perfectly fine batter in terms of texture (see above).
- Folding tips. There are 2 classic ways to enjoy crepes in France. You can either roll them or fold them. Which one is your favorite?
How long can I store oat crepes?
I find that oat crepes are best eaten the same day as cooking. You can however leave them on the countertop covered with plastic wrap for a day, or store for a couple of days in the refrigerator.
Sweet filling ideas
Now that your oat crepes are ready, choose your favorite toppings and let’s make a crepes party! If you’re going to treat yourself with something sweet, you can add a little bit of sugar to the crepes batter. One or two Tablespoons of sugar will do.
Also, be sure to check My Favorite Crepes Filling Ideas, including my favorite combo lemon & sugar, followed by the ultimate Chocolate Hazelnut Spread. You can also simply flavor the batter with a Tablespoon of rum and/or add some lemon or orange zest.
More crepes and pancakes recipes:
- Crepes Suzette
- Spelt Flour Crepes
- Easy Fluffy Banana Pancakes
- Easy Fluffy American Pancakes
- Chocolate Praline Crepe Cake
- Salted Caramel Apple Crepes Rolls
Oat Crepes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 8 crêpes 1x
- Category: Desserts
- Cuisine: French
Oat crepes are supple, tender, and a great alternative to the classic crepes recipe. They’re prepared with oats, which makes them nutritious, fiber-rich, and easy to adapt in a gluten-free and dairy-free version.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 medium eggs
- 1 ⅓ cup (150g) oat flour*
- 1 ⅔ cups (400 ml) oat milk
- 2 Tablespoon sugar, optional
Instructions
- Place all the ingredients (eggs, oat flour*, oat milk and sugar if using) in a blender or using an immersion blender and mix until smooth. Let sit for a couple of minutes before using.
- Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of the batter by tilting the pan in all directions to distribute well. Heat until the surface is cooked, then flip the oat crepes and cook on the other side, until slightly golden. Proceed the same with the other crepes until the remaining batter is used up.
- Stack the crepes onto a plate, and serve with your favorite topping
Notes
* You can also use 1 ⅓ cup (150g) rolled oats and blend in a food processor until you get a very fine texture.
Did you make this recipe?
Lastly, if you make this Oat Crepes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
