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Stack of golden oatmeal crepes on a white plate topped with fresh berries and a drizzle of maple syrup

Oatmeal Crepes

Easy oatmeal crepes made with rolled oats, milk, egg, and maple syrup. A healthy, gluten-free friendly breakfast ready in 20 minutes with sweet or savory topping options.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats use certified gluten-free oats if needed
  • 1 cup milk dairy or non-dairy both work
  • 1 large egg
  • 1 tbsp maple syrup agave or honey can substitute
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp butter or oil for cooking

Equipment

  • Blender
  • Non-stick skillet or crepe pan
  • Thin spatula
  • Measuring cups and spoons
  • Ladle or 1/4 cup measure

Method
 

  1. Combine rolled oats and milk in a blender. Do not blend yet. Let sit for 5 to 10 minutes so oats soften and absorb the liquid.
  2. Add egg, maple syrup, vanilla extract, and salt to the blender. Blend on high for 30 to 45 seconds until completely smooth.
  3. Heat a non-stick skillet over medium heat. Add butter or oil and let it melt evenly. Pan is ready when a drop of water sizzles on contact.
  4. Pour about 1/4 cup of batter into the center of the pan. Immediately swirl the pan to spread batter into a thin, even circle.
  5. Cook for 2 to 3 minutes until edges look dry and surface has no wet spots. Flip carefully and cook for 1 more minute on the second side.
  6. Transfer to a plate and repeat with remaining batter. Keep warm in a 200 degree F oven or cover loosely with foil. Serve with favorite toppings.

Notes

Do not skip the soaking step. It makes the batter smoother and the crepes more delicate. For a vegan version, replace the egg with a flax egg and use non-dairy milk. Batter stores in the fridge for up to 24 hours. Stir before using and add a splash of milk if it thickens overnight.