Oatmeal Crepes
Oatmeal crepes are a nutritious and gluten-free alternative to traditional crepes, perfect for any brunch. Versatile and easy to make, they can be filled with sweet or savory ingredients.
Ingredients
Crepe Batter
- 1 cup rolled oats Use certified gluten-free oats for a gluten-free version.
- 1 cup milk (dairy or non-dairy) Almond or coconut milk can add a subtle sweetness.
- 1 large egg Large eggs are recommended.
- 1 tablespoon maple syrup For added sweetness.
- 1/2 teaspoon vanilla extract Enhances flavor.
- 1/4 teaspoon salt Balances sweetness.
- 1 tablespoon butter or oil For cooking the crepes.
Optional Toppings
- fresh fruit, yogurt, nuts, chocolate chips Choose your favorites.
Instructions
Preparation
- Combine all ingredients (except butter/oil) in a blender and blend until smooth.
- Let the batter rest for 5-10 minutes to allow the oats to absorb the liquid.
Cooking
- Heat a lightly oiled griddle or crepe pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle, spreading it thinly with the back of a spoon.
- Cook for 2-3 minutes per side, or until golden brown.
- Repeat with the remaining batter.
Serving
- Serve immediately with your favorite toppings.
Notes
Leftover crepes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze with parchment paper between each crepe in a freezer-safe bag for up to two months. To reheat, place in a pan over low heat or microwave for 20-30 seconds.