Description
Craft light, delicate, and wholesome crepes with this easy-to-follow recipe, perfect for a nutritious and delicious breakfast. Enjoy the subtle sweetness and versatile texture as a base for your favorite toppings.
Ingredients
- 1 cup old-fashioned rolled oats (certified gluten-free if needed)
- 1 cup milk (dairy or unsweetened non-dairy)
- 1 large egg (or flax egg for vegan)
- 1 tbsp maple syrup or honey (or other natural sweetener)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1 tbsp melted coconut oil or unsalted butter (plus extra for cooking)
- Pinch of salt
Instructions
- In a blender, combine milk, egg, maple syrup, vanilla, and 1 tbsp melted coconut oil (or butter). Blend until thoroughly combined.
- Add rolled oats, cinnamon, baking powder, and salt to the blender. Blend on high for 1-2 minutes until oats are fully pulverized and batter is smooth.
- Transfer batter to a bowl, cover, and refrigerate for 15-30 minutes to allow oats to hydrate.
- Heat an 8-inch non-stick pan over medium-low heat. Lightly grease with oil/butter.
- Pour about 1/4 cup of batter into the hot pan, tilting and swirling to coat the bottom thinly and evenly.
- Cook for 1-2 minutes until edges are set and light golden. Flip and cook for another 30-60 seconds until golden brown.
- Transfer cooked crepe to a plate and cover to keep warm. Repeat with remaining batter, greasing pan as needed.
- Serve immediately with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 20 mins