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Oat Crepes

These gluten free healthy crepes make a great breakfast.
Course: Breakfast
Keyword: crepes, oat crepes, vegan breakfast, vegan crepes, vegan pancakes

Ingredients

  • 1.5 cups oats
  • 1 tbsp chia seeds milled in blender (or coffee grinder)
  • 1.5 cups plant milk
  • pinch of sea/pink salt
  • 1 tsp vanilla extract

Instructions

  • In a blender add the oats and milled chia seeds. Blend until you have a fine flour.
    Add the vanilla, milk and salt. Blend for a few seconds until you have a batter.
    IMPORTANT: Allow the batter to rest for 10-15 minutes. This helps the oats and chia seeds bind together.
    After the batter has rested you will probably need to add a little more milk. You want it to be thin enough to be able to pour into a pan and spread thinly but not too thick it cooks like a pancake and not a crepe. Give the batter a quick blend then heat (low-medium) a little oil in a large frying pan. Pour some of the batter into the centre of the pan and tilting the pan let the batter spread evenly over the base. Cook for 2-3 minutes then flip the crepe and cook the other side.
    I love these filled with chocolate spread or yoghurt. Also delicious with a drizzle of lemon juice and maple syrup.

Notes

TIP: Do not heat the pan too high or the batter will cook too quickly and you won't be able to get it thin enough to make crepes.
I often finish off the top under the grill rather than risk flipping it and the crepe falling apart.