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.
Similarly, I’ve expanded my crepe batter options, and these gluten-free oat crepes are a perfect example. They come togetehr so quickly, plus, unlike crepes made with glutinous flour, there is no need to let the batter rest before using. Just blend, pour and cook.
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!Print
- 1 cup rolled oats (certified gluten-free, as needed)
- 1 cup milk of choice (regular, almond, or coconut)
- 2 teaspoons maple syrup
- 1/8 teaspoon fine sea salt
- 2 large eggs (see notes for vegan option)
- coconut oil or other vegetable oil for coating pan
- 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.
- 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.
- 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.
- 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 flor; 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.
Whole Wheat Crepes
1 cup white whole-wheat flour (or 1/2 cup a-p flour + 1/2 cup whole wheat flour)
1/4 teaspoon salt (preferably fine sea salt)
3 large eggs
1/2 cup lowfat milk
Fast Filling Ideas (10 of an infinite number):
Quick & Sweet
(1) lemon & sugar
(3) peanut butter & jam
(4) butter & sugar
(5) drizzle of liqueur & sugar
(6) Greek yogurt & fresh fruit or jam
(7) lowfat ricotta cheese or cottage cheese & drizzle of honey or agave nectar
(8) grated chocolate and(optional) toasted nuts
(9) jam, marmalade, apple butter, or lemon curd
(10) goat cheese, grated apple or pear, drizzle of honey/agave nectar/maple syrup
Quick & Savory
(1) Leftovers of all varieties (Indian, Thai, & Chinese especially scrumptious)
(2) Thinly sliced ham & Gruyere (or Swiss)
(3) Arugula (drizzled with vinaigrette), goat cheese, and fig jam
(4) Fresh herbs and cheese
(5) Sauteed spinach & shredded chicken
(6) Hummus, roasted bell pepper strips, fresh or sauteed spinach/greens
(7) Ricotta (optional–mix in chopped fresh herbs) and thin spread of jarred marinara sauce, sprinkle of Parmesan
(8) Sharp cheddar & tart-sweet apple (grated or sliced)
(9) Jarred caponata & a crumble of goat or feta cheese
(10) Thin spread of Jarred or homemade pesto (pesto alone is wonderful, or add leftover chicken, goat cheese, Fontina, roasted bell peppers…you get the idea)