These oat crepes are simple to make and are free of gluten, dairy, and refined sugar. Delicious served with fresh or roasted fruit and coconut whipped cream!
Hey friends! I know it has been a while since my last post. We got back from our trip to Europe last week, exhausted, and I needed a vacation from our vacation! I brought my laptop to get some work done, but I barely had time to sleep, much less work! We visited three countries in almost three weeks and explored each city from sun up to sun down—London, Paris, Lake Como, Manarola, and Rome. It was a very ambitious itinerary, but it was fun experiencing so many different places and cultures in just a few weeks. We also celebrated Rafael’s 40th birthday and our 20 year anniversary too, so we got a lot accomplished on this trip!
Rafael and I went to Europe five years ago to celebrate another anniversary, but I’m glad we were able to take the kids with us this time. It was kind of like a family vacation slash homeschool field trip. I mean how cool is it to learn about the Mona Lisa, Eiffel Tower, or Pantheon in school and then actually go right up to it and see or even touch it!
Besides all of the beautiful sights, the food was was the next best thing about Europe—fish and chips in London, croissants and crepes in France, pizza, pasta, and paninis in Italy.. I seriously couldn’t get enough! As soon as we got home we got more croissants for breakfast, had pasta, again, for dinner, and made crepes for dessert!
Even though these could be made either sweet or savory, my favorite type is piled high with fresh fruit. Thankfully I had a big basket full of perfectly ripened nectarines, so I sliced them up, tossed them with some avocado oil, maple syrup and a generous sprinkle of cinnamon, then baked them for a bit to bring out all of their natural juices. Let me tell you, I could eat these hot crepes topped with maple roasted nectarines and a big dollop of whipped coconut cream for breakfast, lunch, or dinner and be happy—they were SO good!!!
The great thing about these crepes, besides the fact that they’re delicious, plus vegan friendly and gluten-free, is that you can just throw all of the ingredients into a blender to quickly whip up the batter. I hope you give these oat crepes a try and enjoy them as much as we did! Bon appétit!
- 1 cup rolled oats
- ½ cup sweet rice flour (like Mochiko)
- 3 tablespoons avocado oil or other oil of choice, plus more for pan
- 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1 large egg
- 1–2 tablespoons maple syrup or sugar, to taste
- pinch of salt
- 1¼–1½ cup milk of choice, start with lesser amount and add more if needed
- maple roasted nectarines (recipe HERE
- coconut whipped cream (recipe in notes) or powdered sugar, optional toppings
- Place the oats, rice flour, oil, egg, sweetener, salt and milk into a blender and blend until creamy. Batter should be slightly thinner than pancake batter. Let batter sit for a few minutes while heating up the pan. I used a nonstick crepe pan, similar to this one, but any nonstick pan will do.
- Lightly grease pan and pour ¼ – ⅓ cup batter and tilt the pan in a circular motion to spread the batter into a large thin circle. If the batter doesn't spread quickly or if the crepes are too thick, it may need a bit more milk blended in.
- Let cook 1–2 minutes and then carefully flip to the other side to finish cooking. Remove crepe to a cooling rack and repeat the process until remaining batter is used up. Makes 5–7 crepes, depending on how large you make them. (tip: If they break while flipping, they are either too thin or need to cook longer before flipping.)
- I recommend placing hot crepes on a wire rack to cool before stacking them, otherwise they may stick together if you stack them while hot.
- Top crepes with maple roasted nectarines or fresh fruit of choice, coconut whipped cream (how to in notes) and/or powdered sugar.
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