These oat flour crepes are a very easy way to make healthy, gluten free crepes. There are just 3 ingredients, and they only take a few minutes to make. And like traditional crepes, you can serve them with a sweet topping for breakfast or dessert or as a healthy savoury crepe for lunch or dinner.
What you'll love about the recipe
- The recipe needs just 3 ingredients that are store cupboard staples. So you'll be able to whip up these healthy crepes any time for breakfast, lunch or dinner!
- Oat flour crepes are made with super healthy ingredients. Wholegrain oats are packed with fibre, and milk and eggs are a great source of protein. These healthy crepes are a satisfying option at any time of day.
- Oat crepes are made without sugar. So you can add a sweet topping or a savoury filling.
These oat flour crepes are thin and slightly crispy around the edges. If you want a thicker pancake, try these oat flour pancakes which are more like American style pancakes which you can serve in a stack.
Oats or oat flour. You'll need to buy certified GF oats to ensure that your crepes are gluten free. GF oats are processed separately to ensure they don't become contaminated by other grains. Use either porridge oats, old fashioned oats or instant oats.
Milk. I used skimmed dairy milk. You can also use whole milk, or for dairy free oat crepes, use oat milk.
Eggs. I haven't try making the recipe with an egg replacer so can't recommend one I'm afraid.
You'll also need some oil for frying. I used olive oil but you could also use coconut oil. Although you could use butter, it tends to burn more easily, so it's not ideal.
How to make oat flour crepes
If you are planning to make your crepes in a blender, you can use whole oats.
Add the oats, egg and 100ml of milk to the blender and blitz until completely smooth.
If you want to whisk the mixture together by hand, you'll need to start with oat flour. I sometimes grind up a batch of oat flour in the food processor which I'll store for a few weeks. If making the mixture by hand, simply whisk the oat flour, 100 ml of milk and eggs together until smooth.
The oat flour crepe mixture should be the consistency of single cream. If it's a little thicker, stir in a little more of the remaining milk. I find the mixture tends to thicken as I cook the pancakes, so I stir in a little extra milk between cooking the crepes.
Heat a non stick pan over a medium heat. When it's hot add a small drizzle of oil and carefully tip it over the base of the pan.
Add just enough mixture to barely cover the base of the pan. You can lightly smooth out the mixture with the back of a spoon. Crepes should be very thin so only use as much mixture as you need to cover the pan. Depending on the size of the pan, you should get 3-4 crepes from this quantity of mixture.
Cook the crepes for a couple of minutes until the top is set and the base can easily be lifted from the pan. Flip the crepe with a spatula and cook on the other side for about a minute. The cooked oat flour crepes should be slightly golden.
Repeat with the remaining mixture. The cooked crepes can be stacked on a warm plate.
Meal prep tips
The oat flour crepe mixture can be prepared in advance and stored in the fridge. Give it a stir and if necessary thin with a little more milk before cooking.
Cooked crepes can also be kept for a day or two. Cover or wrap and store in the fridge. Reheat in a hot pan.
To enjoy these healthy oat flour crepes for breakfast, you could serve them with fresh fruit and yogurt. They are also delicious with this plum compote, blackcurrant sauce or stewed apples. Or turn them into a more indulgent dessert by serving with this healthy chocolate sauce.
Oat flour crepes can also be turned into a healthy dinner with a savoury filling. I sometimes use the filling from these vegetarian spinach and lentil parcels. Spread the filling over half the crepe and fold in half. You could also add a handful of grated cheese or little pieces of goats cheese or feta, or serve with this easy cheese sauce.
Or for a quick gluten free savoury crepe, add a slice of ham, some grated cheese and a cooked egg.
Frequently asked questions
A crepe is a type of very thin pancake made from a batter. Pancake is a more generic term that can include much thicker, fluffy pancakes which often include a raising agent and sometimes sugar. These thicker pancakes are often served in a stack. Terminology can vary by country - in the UK a pancake can be more like a crepe, and we often refer to the thicker style of pancake as American pancakes.
Because a crepe is much thinner than an American pancake, they tend to be lower in carbs and fat. These oatmeal crepes are particularly healthy as they are made from a wholegrain which is high in the soluble fibre beta glucans.
Ideally, it's best to use a recipe which has been developed especially to use oat flour as flours can behave quite differently in baking. However, if you do want to experiment with using oat flour in your favourite recipe, make sure to weigh the flour rather than using a volume measurement.
Other oat flour pancake recipes
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Oat Flour Crepes
- non stick pan
- blender or use oat flour
- 75 g oats or use oat flour
- 1 egg
- 120 ml milk
- oil for frying
- Add the oats, egg and 100ml of milk to the blender and blitz until smooth.
- To make the crepes by hand, use oat flour and whisk together with 100ml milk and 1 egg.
- The mixture should be the consistency of single cream. If necessary use a little more milk to thin the mixture. You might need to add a little more milk as you move on to cook the next crepe.
- Heat a non stick pan over a medium heat. When the pan is hot, add a small drizzle of oil and tip across the pan.
- Tip about a quarter of the crepe mixture into the hot pan and immediately swirl around to cover the pan. If necessary you can spread the mixture lightly with the back of the spoon.
- Cook for about 2 minutes until the top of the crepe is set and the bottom comes away easily from the pan.
- Flip the pancakes with a spatula (or toss it if you are feeling brave) and cook on the other side for about a minute. The crepes should be lightly golden.
- Stack the crepes on a warm plate and repeat with the remaining mixture.
- Dairy free oat flour crepes can be made with oat milk if necessary.
- Can be served as either a sweet or savoury crepe.
Please note nutritional information is per serving and is provided for guidance only.