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Flourless Blender Oat Crepes {gluten-free, vegan option}

Healthy, easy, flourless blender oat crepes made simple! They are gluten-free and can be made vegan with a simple substitution.

Versatile Oat Crepes for Sweet & Savory Fillings

Crepes are one of most versatile and satisfying recipes you can learn to make.

These super-simple and fast oat crepes–blended into batter in minutes–are no exception. Paper thin, gluten-free, and easy to fork up (no wrestling or wriggling required), they can be filled with just about anything (think of a range from peanut butter & jelly to leftover Indian takeout). They’re also great make-ahead food, ready for filling and gnoshing for quick dinners, breakfasts, and snacks.

Crepes were a regular feature for Saturday morning breakfasts at my house throughout childhood and beyond. The default topping was a sprinkle of sugar and a generous squeeze of lemon juice. The Meyer lemons from the tree in our backyard were sweet-tart sublime (still are; the tree still stands). I thought it nearly impossible to rival the delicious memory.

But, thanks to my crepe-loving husband, who spent a year living in Paris, I’ve expanded my tastes. He has since introduced me to all kinds of sweet and savory filling (I love hummus, or Moroccan spiced chickpeas), but  Nutella-filled crepes, a simple extravagance of oozing chocolate-hazelnut pleasure, make me weak in the knees.

Gluten-Free Crepes Made without Flour

Similarly, I’ve expanded my crepe batter options, and these gluten-free oat crepes are a perfect example.

These crepes come together in a flash. Plus, unlike crepes made with glutinous flour, there is no need to let the batter rest before using. Simply blend whole oats with the liquid ingredients, pour, and cook!

How to Make Vegan Oat Crepes

I have a surefire way to make these crepes vegan, too. Typical egg substitutes, such as chia seed and flaxseed mixtures, work in many recipes, but not with these crepes.

What does work, however, is a lesser known egg substitute: chickpea flour. It works perfectly to bind the crepes! You will need to change the proportion of oats in the recipe, but I have you covered with the specifics in my notes to the recipe, below.

And as good as the aforementioned lemon sugar, Nutella, and chickpea options are, I must make a filling recommendation for the crepes as a mid-day snack: a spread of almond butter and a handful of diced fruit, and a drizzle of honey or maple syrup. Yum!

Happy blending!

Related Posts:

  1. Socca (Chickpea Flour Crepe)
  2. 3-Ingredient Vegan Pesto Muffins {grain-free}
  3. Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
  4. 2-Ingredient Banana Oat Cookies {gluten-free, vegan}
  5. Chocolate Coconut Flour Cookies {Vegan, Keto Option}
flourless blender oat crepes on a white plate with blueberries

Flourless Blender Oat Crepes {gluten-free, vegan option}

Yield: 8 crepes

Healthy, easy, flourless blender oat crepes made simple! They are gluten-free and can be made vegan with a simple substitution.


  • 1 cup rolled oats (certified gluten free, as needed)
  • 1 cup nondairy milk (or dairy milk, if not vegan)
  • 2 teaspoons maple syrup
  • 1/8 teaspoon fine sea salt
  • 2 large eggs (see notes for vegan option)


  1. In a blender, process the oats, milk, maple syrup and salt until blended and completely smooth. Add the eggs to the blender; process just until blended.
  2. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
  3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
  4. If serving immediately, fill and roll up like a jellyroll or fold the crepe into quarters (I prefer this for savory). Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.


Vegan Option: Decrease the amount of oats to 3/4 cup total and increase total amount of milk to 1 and 1/2 cups. Add 1/2 cup chickpea flour to batter in step 1, along with the other ingredients. (Note: chickpea flour cannot be substitute for another flour; it works as a very specific egg substitute. Chia and flax will not work.)

Make Ahead Tip: Refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.

Nutrition Information
Serving Size 1 crepe
Amount Per Serving Calories 71Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 47mgSodium 63mgCarbohydrates 10gFiber 1gSugar 3gProtein 4g

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Thursday 2nd of March 2023

This recipe is a game changer. The texture is perfectly rubbery and holds together like a regular flour crepe. Except this is healthy. I’ll never make a flour crepe again! I did it two ways, one filled it with mashed taro and the other with mashed ube, and felt so good after!


Thursday 2nd of March 2023

Wow, thanks so much, Alisha! I am so happy that these are everything you wanted in a crepe. Your fillings sound soooo good, you have inspired me!

Gia Rosario

Sunday 26th of September 2021

Great recipe, but I was wondering if we had to use the eggs or can I leave that out?


Sunday 26th of September 2021

Hi Gia! Glad you like the crepes ? yes, I have an eggless (vegan) option in the recipe notes (first note in the recipe card). I hope that helps!


Wednesday 1st of September 2021

I'd really love to print this recipe but it covered by ads with I try to print it. Very discouraging.


Thursday 2nd of September 2021

Hi Alex, I am sorry that it is distressing. I know that the ads appear on the initial preview page when you first click “print recipe” from the recipe card. But click the subsequent print button— no ads, they do not print (no wasted ink).


Sunday 13th of June 2021

I made the vegan version with the chickpea flour and they turned out awesome! I will be making them again, thank you!


Tuesday 15th of June 2021

I’m so glad to hear it, Tali!

Nadine kassir

Wednesday 20th of January 2021

It's perfect and delicious yummy

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