RECIPE CARD: Gluten-Free Oatmeal Crepes (PRINTABLE)
Easy and quick to prepare with only a few pantry staples, this recipe delivers super-tasty, flavorful oatmeal crepes you can enjoy for breakfast or brunch.
Servings: 6 crepes
Calories: 105kcal
Ingredients
- 42 grams oat flour ,about ⅓ cup
- 45 grams brown rice flour about ⅓ cup
- 29 grams granulated sugar about 2 Tablespoons
- 2 large eggs
- ¼ teaspoon salt
- 1 cup almond milk
- ½ teaspoon pure vanilla extract
Instructions
- In a blender, put the oat flour and brown rice flour and blend for about 5 seconds until finely blended and thoroughly combined.
- Add the eggs, salt, sugar, almond milk, and vanilla extract to the blender and pulse for 30 seconds.
- Pour the batter into a measuring cup, cover it with plastic wrap, and chill in the refrigerator for 20 minutes.
- Heat the nonstick skillet over medium heat and grease it with cooking spray.
- Pour ⅓ cup of batter into the skillet and immediately swirl it around to create the crepe.
- Cook the crepes for 1 minute, until golden brown on both sides.
- After 1 minute, gently slide the crepe around before flipping it over with a large flat spatula.
- Let it cook on the other side and slide it out onto a plate to cool.
- Repeat the steps, spraying with cooking spray before pouring batter until it is all used up.
- Once all the crepes have been made and cooled on a plate, serve them with your favorite crepe fillings.
Notes
- The recipe was tested with Bob's Red Mill Gluten Free Oats, then blended to a fine flour.
- Make sure the ingredients are at room temperature so they combine more easily.
- Chill the batter to achieve evenly cooked crepes.
- Use a digital scale to measure the dry ingredients by weight for the best results.
- Cook the crepes over low to medium heat so they set without burning.
- Wait until the edges lift before flipping to get perfectly cooked crepes.
- Remember to grease the skillet with cooking spray in between each crepe to keep them from sticking.
- The edges look lightly golden.
- The top loses its wet shine and looks more matte or dry.
- The crepe lifts slightly from the pan and releases easily when a spatula is slid underneath.
- Room temperature storage: After cooling, store the crepes at room temperature for a very short time if they’re plain, and you’ll eat them soon.
- Refrigerating: Cool the crepes properly, then store them in airtight containers or zip bags for up to 5 days.
- Freezing: Place parchment paper between every crepe and tightly package them in freezer-friendly containers or bags for up to 1 month.
Nutrition
Serving: 6crepes | Calories: 105kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Iron: 1mg
