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Why You’ll Love This Recipe

You know those mornings when you wake up starving but also kind of wanting to be fancy? That was me last weekend. I wanted pancakes, but I also wanted something light and a little different—so, oatmeal crepes happened.

And wow, I don’t know why I waited so long to make these. They’re soft, slightly chewy, and the perfect canvas for all the toppings. I went classic with some Nutella and berries, but now I’m thinking my matcha almond butter would be incredible on these too. You already know I love playing around with oats (hello, oatmeal pop-tarts and peanut butter oat cups), so turning them into crepes just made sense.

The best part? These come together fast—like, faster-than-my-pancake-tacos fast. Just blend up some oats, eggs, and a few other ingredients, and boom, you’ve got a simple, wholesome batter that cooks up into the prettiest golden crepes. If you’ve ever thought crepes were fussy, these will change your mind. I’m already dreaming up more fillings—maybe a peanut butter and jelly situation? Or a cinnamon apple version? Let me know if you try these and what you fill them with!

Ingredients And Substitutions

These are the main ingredients and substitutions for Oatmeal Crepes. Scroll down to the recipe card for a full list of ingredients and instructions.

Use old fashioned rolled oats, make sure they are certified gluten free if necessary. Quick oats or steel cut oats won’t work the same.

To keep this recipe dairy free, use a non-dairy milk such as almond milk, oat milk, cashew milk or any other alternative. Otherwise dairy milk will work too.

A touch of salt balances out all the flavors.

Since these crepes are made with just a few ingredients, adding in a touch of cinnamon adds a bit of flavor.

Eggs are going to be the main binding agent in this recipe and will help to create that lovely soft, yet fluffy texture. A banana will work in replace to make this recipe vegan.

How To Make

ONE: Start by adding all the ingredients to a blender and blend for 45-60 seconds.

TWO: Heat a non-stick skillet over medium to low heat and lightly coat with non-stick spray. Add in the batter and working quickly while holding onto the handle of the pan, swirl and twist the batter so that it covers the bottom of the skillet and is evenly distributed.

THREE: When the whole crepe is almost fully cooked (with the exception of the center), flip the crepe and allow for it to cook on the other side for about 15-20 seconds more.

FOUR: Fill each crepe with your desired filling, fold them up and add on your toppings. ENJOY!

Tips And Tricks

Make sure you blend all the ingredients until they are fully incorporated and there aren’t anymore oat pieces.

If you don’t have a blender, you can still make this recipe with oat flour. Just be sure to really incorporate all the ingredients.

Lightly coat your pan in between each crepe to ensure it doesn’t stick.

Since the batter is thin, it will cook rather quickly the second it’s added to the pan. So be ready to work quickly and efficiently.

How To Serve And Store

Serve these Oatmeal Crepes warm with Nutella, fresh fruit like strawberries, bananas, blueberries or any of your other favorite fruits. Top it off with powdered sugar, maple syrup, honey or agave and enjoy!

Store unfilled crepes in between paper towels, for best results and stored in the fridge. Enjoy within 3 days. Reheat in the microwave or on the stovetop.

Taste And Texture

These Oatmeal Crepes are light and filled with sweet flavor.

The texture is light, chewy and fluffy.

Other Recipes You May Like

• Homemade Healthy Nutella
• Pancake Tacos
• Oatmeal Pancakes
• Starbucks Oatmeal Fudge Bars
• Banana Sweetened Stovetop Oatmeal

If you make these Oatmeal Crepes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Oatmeal Crepes

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Hannah Kling

Turn your morning oatmeal into these light, fluffy and delicious Oatmeal Crepes! These crepes come together in under 10 minutes and with just three main ingredients! Fill them with Nutella and throw on your favorite toppings for a complete breakfast.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 crepes

Ingredients  

1x2x3x

• 1 cup old fashioned rolled oats
• 1 cup non-dairy milk (can sub any other nut milk or milk alternative)
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 2 eggs

Instructions

• Start by adding all the ingredients to a blender and blend for 45-60 seconds. 
• Heat a non-stick skillet over medium to low heat and lightly coat with non-stick spray. 
• Add in 1/2 cup of batter and, working quickly while holding onto the handle of the pan, swirl and twist the batter so that it covers the bottom of the skillet and is evenly distributed. 
• When the whole crepe is almost fully cooked (with the exception of the center), flip the crepe and allow for it to cook on the other side for about 15-20 seconds more. 
• Fill each crepe with your desired filling, fold them up and add on your toppings. 
• ENJOY!

Notes

• Make sure you blend all the ingredients until they are fully incorporated and there aren’t anymore oat pieces.
• If you don’t have a blender, you can still make this recipe with oat flour. Just be sure to really incorporated all the ingredients.
• Lightly coat your pan in between each crepe to ensure it doesn’t stick.
• Since the batter is thin, it will cook rather quickly the second it’s added to the pan. So be ready to work quickly and efficiently.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!