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!
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 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.