Oat Flour Crepes are a delightful twist on a classic dish, perfect for breakfast or dessert. The easy recipe brings a nutritious spin to crepes with oats and almond or soy milk, making them lighter and gluten-free.
When it comes to choosing ingredients, feel free to experiment. If you have a nut allergy, soy milk is a great alternative. Oats can be found at most grocery stores, and be sure to check for gluten-free labeling if necessary. Fresh eggs give the best results, but any egg will do in a pinch.
Pancakes, Waffles & Crepes
Oat Flour Crepes Recipe
Ingredients
- 1 egg
- 1/2 cup oats
- 1/2 cup almond milk or 1/2 cup soy milk
Instructions
- Grind 1/2 cup oats into a flour consistency using a food processor until fine and powdery.
- Add 1 egg and 1/2 cup almond milk or soy milk to the oat flour. Blend until smooth and well combined.
- Heat a nonstick or greased pan over medium heat, ensuring it’s hot enough for the crepes to cook evenly.
- Pour a thin layer of the batter onto the pan, swirling it to create a round shape.
- Cook for about 1-2 minutes until the edges lift slightly and the bottom is lightly golden, then carefully flip the crepe to cook the other side for another minute.
- Repeat with the remaining batter, adjusting heat as necessary to avoid burning.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: