My kids love crepes, so I wanted to create a version that uses rolled oats for a little more protein and fiber, but just as light and tender as regular crepes.
Filled with peanut butter and jam for a yummy PB&J version, but these oat crepes will work with any filling.
To keep these gluten-free, I’m using One Degree Organics rolled oats which are certified gluten-free and sprouted! We love sprouted grains as sprouting helps to activate enzymes that break down starches and anti-nutrients, like phytic acid, which make it easier for the body to absorb essential vitamins and minerals.
We don’t fear anti-nutrients, but do like to use sprouted grains, when possible, like these oats, to enhance absorption of iron and zinc!
How to Make
Pour about 1/4 cup batter into a crepe pan and spread with an offset spatula. Spread batter to be fairly thin, let sit, then flip and cook another minute until set.
Transfer to a plate and stack the warm crepes on top of one another as you make them so they can soften a bit as you make the rest.
Spread with peanut butter, then spread with jam. You can then roll like a pancake or fold in half, then in a quarter.
More Breakfast Recipes
- Healthy Plant-Based Breakfast Options for Kids
- Strawberry Breakfast Cookies
- Zucchini Bread Baked Oatmeal
- Carrot Cake Oat Muffins
- Tofu Scramble
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Oat Crepes
Print RecipeEquipment
Ingredients
- 1 cup rolled oats
- 1/2 cup gluten free flour
- 1/2 cup tapioca flour
- 1.5 cups unsweetened non dairy milk
- 2 tablespoons maple syrup
- 2 tablespoons neutral oil of choice
- healthy pinch salt
- 1/3 cup peanut butter
- 1/3 cup strawberry jam
Instructions
- Make the oat flour but adding 1 cup oats to the base of a blender and mix until a flour forms. Add the rest of the ingredients to a blender and blend until smooth, the batter should be thin and runny. If for some reason it is not or it starts to thicken as it sits, have another 1/4 cup of milk on hand to thin.
- Heat crepe pan or skillet. Spray pan with a little cooking spray or vegan butter to lightly grease.
- Pour about 1/4 cup of batter to pan and swirl immediately. Using an offset spatula, spread batter toward outside to create a thin layer. Once edges start to brown, carefully flip crepe. Allow to cook on other side for about 1 minute.
- Transfer to a plate and repeat the process with the rest of the batter. Stack the warm crepes so they soften after cooking.
- Fill with peanut butter and jelly and enjoy.
