Vegan Oat Crepes (3 Ingredients)
Healthy, flourless, vegan oat crepes, made super simple! Made with 3 ingredients in a blender, they are versatile, gluten-free & so delicious!
Servings: 6 crepes
Ingredients
- 1 1/4 cups rolled oats (certified GF, as needed)
- 1 cup almond milk (e.g., almond milk, soy milk, coconut milk)
- 1 tablespoon avocado oil (or oil of choice; see notes for oil-free)
- Optional: 1/8 teaspoon salt
Instructions
- In a blender, process the oats, milk, oil, and optional salt until blended and completely smooth.
- Heat a nonstick skillet over medium heat. Ladle about 3 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 spatula, 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, re-heating the pan as needed and stacking crepes as you go.
Notes
Oil-free Option: Replace the oil with a tablespoon of more of nondairy milk.
Make Ahead Tip: Refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.
Nutrition
Serving: 1crepe | Calories: 90kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 55mg | Potassium: 61mg | Fiber: 2g | Sugar: 0.2g | Calcium: 59mg | Iron: 1mg