Description
These delightful oatmeal crepes are a wholesome and versatile choice for any meal. They’re quick to make in a blender and offer a tender, light texture.
Ingredients
Scale
- 1 cup (90g) rolled oats (old-fashioned, not instant)
- 1 ½ cups (360ml) milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Butter or cooking spray for greasing the pan
Instructions
- 1. Blend the Batter: In a high-speed blender, combine rolled oats, milk, eggs, maple syrup (or honey), vanilla, cinnamon, and salt. Blend on high until completely smooth, scraping down the sides as needed. Let the batter rest for 5-10 minutes to hydrate the oats.
- 2. Heat the Pan: Heat an 8-10 inch non-stick crepe pan or well-seasoned cast iron skillet over medium-low heat.
- 3. Cook the Crepes: Lightly grease the hot pan. Pour about ¼ cup of batter into the center, immediately tilting and rotating the pan to spread the batter thinly and evenly.
- 4. Flip and Finish: Cook for 1-2 minutes until edges are dry and bottom is lightly golden. Flip and cook for another 30-60 seconds.
- 5. Stack and Serve: Transfer cooked crepe to a plate and continue with remaining batter, stacking crepes. Serve warm with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 20 mins