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Oat Flour Crepes

Oat flour crepes are a healthy, versatile breakfast that can be made sweet or savory. Naturally gluten-free, dairy-free, and made with a handful of simple ingredients you likely already have in your pantry.

Oats flour takes the place of regular flour in this crepe recipe and gives them a slightly more dense but spongey texture. These rustic, thin pancakes can be topped with sweet or savory fillings, layered with a fruit spread such as raspberry compote or apricot butter, smothered with peanut butter, fresh fruit, and maple syrup, or any of your favorite toppings.

Although crepes are typically thought of as a special breakfast, this delicious recipe comes together quickly and is great any time of the week.

Ingredients

Here’s what you’ll need to make these dairy-free and gluten-free oat crepes:

  • Oat flour – used instead of all-purpose flour used in regular crepes. Use certified gluten-free oat flour if necessary.
  • Oat milk – has a nice neutral flavor and keeps this recipe nut-free.
  • Large eggs – help bind and hold the crepes together.
  • Coconut sugar – lightly sweetens the crepes.
  • Vanilla extract – helps flavor sweet crepes.
  • Salt – just a pinch to round out the flavors.

How to Make Oat Flour Crepes

Step 1. Add all the ingredients to a large mixing bowl and whisk together until a batter has formed (a few lumps are fine). Alternatively, you can add the ingredients to a blender for a super-smooth batter. Let the batter rest for a few minutes while you heat up your pan. 

Step 2. Heat an 8-inch cast iron skillet or non-stick pan over medium heat. Once hot, add a little oil (coconut oil or avocado oil spray) or dairy-free butter. Pour 1/4 cup of the batter into the center of your pan and quickly tilt the pan in a circular motion until the batter covers the bottom of the pan.

Step 3. Cook the crepes for about 30 seconds to 1 minute or until the edges start to curl up and you see small bubbles on the surface. Flip and cook for another 30 seconds.

Step 4. Repeat with the remaining batter until you’ve used it all up. Stack your oatmeal crepes on a plate covered with a tea towel at room temperature to keep warm until serving.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point. 

How can you make these oat flour crepes using what you already have? Here are some ideas…

  • No oat flour? – make your own by adding old-fashioned whole oats to a high-powered blender or food processor. Make sure to buy certified gluten-free oats if needed.
  • No oat milk? – use another non-dairy milk such as almond milk, cashew milk, or soy milk. You can also use full-fat canned coconut milk but reduce it to 1/2 cup and use 1/2 cup of water, otherwise, the batter will be too thick.
  • No coconut sugar? – use brown sugar, organic cane sugar, or maple syrup.
  • Make them savory – leave out the coconut sugar and vanilla extract, and add any savory ingredients such as fresh herbs, garlic powder, etc.

Helpful Tips

  • If making oat flour, add 1 cup of old-fashioned oats to your blender. 1 cup of oats = 1 1/3 cup oat flour.
  • Homemade oat flour is more of a mealy texture as opposed to a fine flour. It’ll have a little more texture, but it’s okay.
  • You don’t need a crepe pan. A non-stick pan or a well-seasoned, 8-inch cast-iron skillet (this is the one I use and love) works very well.

How to Serve

There are endless ways to serve these healthy crepes. You can top them with fresh berries and drizzle with maple syrup and cashew cream, slather on homemade cashew butter or peanut butter, and top with sliced bananas and a drizzle of melted chocolate. They’re delicious with any kind of fruit spread such as blueberry chia jamcherry compote, or pineapple jam. Squeeze fresh lemon juice over your crepes and a dusting of powdered sugar.

For savory crepes, you can top them with a fried egg, any kind of pesto: zucchini pestoarugula pesto, etc., crispy baconprosciuttoroasted red pepper hummus, and so much more.

More Breakfast Recipes

Oat Flour Crepes

5 from 4 votes
A stack of gluten-free oat flour crepes next to blueberry jam.
Oat flour crepes are a healthy, versatile breakfast that can be made sweet or savory. Naturally gluten-free, dairy-free, and made with a handful of simple ingredients you likely already have in your pantry.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 9 crepes

Ingredients
 

Instructions

  • Add all the ingredients to a large mixing bowl and whisk together until a batter has formed (a few lumps are fine). Alternatively, you can add the ingredients to a blender for a super-smooth batter. Let the batter rest for a few minutes while you heat up your pan.
  • Heat an 8-inch cast iron skillet or non-stick pan over medium heat. Once hot, add a little oil (coconut oil or avocado oil spray) or dairy-free butter. Pour 1/4 cup of the batter into the center of your pan and quickly tilt the pan in a circular motion until the batter covers the bottom of the pan.
  • Cook the crepes for about 30 seconds to 1 minute or until the edges start to curl up and you see small bubbles on the surface. Flip and cook for another 30 seconds.
  • Repeat with the remaining batter until you've used it all up. Stack your oatmeal crepes on a plate covered with a tea towel at room temperature to keep warm until serving.
  • This recipe makes 9, 8-inch crepes.

Notes

See the blog post for ideas on how to serve crepes whether you’re making them sweet or savory.
Make It Your Way: Substitutions & Variations
No oat flour? – make your own by adding old-fashioned whole oats to a high-powered blender or food processor. Make sure to buy certified gluten-free oats if needed.
No oat milk? – use another non-dairy milk such as almond milk, cashew milk, or soy milk. You can also use full-fat canned coconut milk but reduce it to 1/2 cup and use 1/2 cup of water, otherwise, the batter will be too thick.
No coconut sugar? – use brown sugar, organic cane sugar, or maple syrup.
Make them savory – leave out the coconut sugar and vanilla extract, and add any savory ingredients such as fresh herbs, garlic powder, etc.
5 from 4 votes (4 ratings without comment)

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