Perfect for breakfast or brunch, these easy oatmeal crepes are incredibly light and tender! This recipe comes together in just over half an hour and is made with just a few staple ingredients you probably already have at home.
Not only are these oatmeal crepes super simple to make, but also extremely versatile. They can be topped or filled with just about anything or even enjoyed on their own. Try them with a variety of fruits, nut butter, powdered sugar, or syrup. You can even serve them with ham or chicken salad. Whether you’re in the mood for something sweet or savory, these crepes are sure to satisfy any craving!
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Why you need these crepes in your life!
My favorite thing about this easy oatmeal crepe recipe is that everyone can enjoy it with their favorite toppings. Full of whole grains, these crepes are a nutritious alternative to traditional crepes (check out these gluten free crepes). Plus, they are gluten and dairy free! Here’s what else you’ll love about this recipe:
- It's made with just 7 ingredients, about as easy as these biscuits!
- The batter is easy to prep in 10 minutes with a blender or food processor
- The chill time for the batter is just 20 minutes
- You can use homemade oat flour if desired and use the rest of it in these brownies
- It makes a great sweet or savory snack
Pro tips for making the perfect crepes
Making your own crepes can seem a little intimidating. However, homemade crepes are actually easier to master than you may think. Because these crepes are gluten and dairy free, there are some important things to consider. Following these pro tips will ensure your oatmeal crepes come out perfectly!
1. Use room temperature ingredients
Using room temperature ingredients for this crepe recipe allows the ingredients to combine more easily during mixing for a super smooth batter.
2. Measure the ingredients by weight
Use a digital scale to measure the oat flour, brown rice flour, and granulated sugar by weight to yield the best results. This is the most accurate way to measure your dry ingredients.
3. Chill the batter for 20 minutes
Allow the batter to chill in the refrigerator for 20 minutes before cooking so the dry and liquid ingredients can fully combine.
4. Spray the skillet pan between each crepe
Be sure to spray the pan with cooking spray in between each crepe to keep them from sticking. This is important because crepes are very thin and delicate and as a result, they can tear easily.
4. Helpful tools
These tools will make prepping your oatmeal crepes even easier:
- Digital scale (about $10 on Amazon)
- Plastic wrap
- Blender or food processor, this is what I use
- 2-cup measuring cup
- Flat bottom skillet pan
- Large flat spatula
How to make this recipe
Ingredients & substitutions
- Oat flour - I use Bob’s Red Mill certified gluten free oats to grind my own oat flour. I don't recommend substituting the oat flour here. You can use any brand of store-bought or homemade certified gluten free oat flour in this crepe recipe.
- Brown rice flour - I recommend using the Nuts.com brand of brown rice flour in this recipe. Using a different brand of brown rice flour may affect the final outcome. White rice flour could be substituted for the brown however.
- Egg - This recipe was tested with regular eggs. The JUST Egg brand egg-free alternative has worked well for me in other crepe recipes so it may work in these crepes, but I have not tested it.
- Salt - There is no substitute for salt in this recipe.
- Granulated sugar - You can easily swap out the granulated sugar for coconut sugar if desired. For a sugar free option, Swerve granular sweetener is a good replacement in these crepes.
- Almond milk - If you'd like to use a different dairy free milk option, coconut milk also works in these crepes. Regular milk will work in this recipe as well.
- Pure vanilla extract - There is no substitute for the vanilla extract in this recipe. You can use any high-quality pure vanilla extract.
Making the batter
These easy oatmeal crepes are quick to whip up with only 7 ingredients. To get started on the batter, make sure all of your ingredients are at room temperature. In a blender or food processor, add the oat flour and brown rice flour and blend until they are thoroughly combined – about 5 seconds (step 1 above). Next, add the eggs, salt, sugar, almond milk, and vanilla extract to the blender (step 2) and blend the mixture for 30 seconds (step 3). Then, pour the crepe batter into a 2-cup measuring cup and cover it with plastic wrap (step 4). Place it in the refrigerator to chill for 20 minutes.
Cooking & serving
To cook the crepes, heat a flat bottom skillet pan to medium heat. Spray skillet with cooking spray to avoid sticking. Once it’s done chilling, pour ⅓ cup of the batter onto the skillet and immediately swirl the batter around the pan to create the crepe. Cook for 1 minute on each side, flipping with a large flat spatula. Then repeat these steps with the remaining batter, spraying the skillet with cooking spray before pouring the batter. Serve these oatmeal crepes warm with whatever toppings you’d like!
FAQ's about this recipe
Homemade oat flour is super easy to make! Simply add some oats to a food processor or high-speed blender and grind until a fine powder forms. Any type of rolled oats can be used for homemade oat flour. Because oats may be exposed to gluten cross-contamination, just make sure they are certified gluten free.
The process is the same for making brown rice flour at home. Just grind the uncooked brown rice in a blender or food processor until it turns to a fine powder. You may need to sift the flour and grind it again to ensure the texture is smooth.
The primary difference between the two is that pancakes generally use a leavening agent such as baking powder or baking soda while crepes do not. Crepes are much flatter and thinner than pancakes and are often filled with a variety of sweet or savory foods. Additionally, crepes usually contain much smaller amounts of sugar (if any) compared to pancakes.
Craving pancakes? Check out these oat flour pancakes, coconut flour pancakes or buckwheat flour pancakes!
These oatmeal crepes can be stored in the refrigerator in an airtight container or sealed plastic bag. You can freeze them for longer storage, just add a piece of wax paper in between each crepe to keep them from sticking.
Other breakfast recipes you may like!
Easy Oatmeal Crepes (Gluten Free, Dairy Free)
- 42 grams oat flour
- 45 grams brown rice flour
- 2 eggs
- ¼ teaspoon salt
- 29 grams granulated sugar
- 1 cup almond milk
- ½ teaspoon pure vanilla extract
- In a blender or food processor, place the oat flour and brown rice flour, blend until thoroughly combined, about 5 seconds.
- Add the eggs, salt, sugar, almond milk and vanilla extract to the blender and blend for 30 seconds.
- Pour the batter into a 2 cup measuring cup, cover with plastic wrap and chill in the refrigerator for 20 minutes.
- Heat a flat bottom skillet to medium heat. Spray skillet with cooking spray.
- Pour ⅓ cup batter onto skillet and immediately swirl batter around the pan to create the crepe.
- Cook for 1 minute on each side. Repeat with remaining batter, spraying with cooking spray before pouring batter.
- Serve while warm.
- The recipe was tested with Bob's Red Mill Gluten Free Oats, then blended to a fine flour.
- Nuts.com brown rice flour is the recommended flour for these crepes.
- Spray the pan in between each crepes to prevent sticking.
- These crepes are easy to flip with a large flat spatula.
- Refrigerate the batter before cooking crepes, for best results.
- Pouring the batter into a 2-cup measuring cup before refrigerating is not necessary but makes pouring the batter onto the skillet easier.
- Serve crepes with fruit, powered sugar, syrup, nut butters or make them savory with chicken salad or ham.