Making oatmeal pancakes is one thing, making oatmeal crêpes is pretty similar. This oatmeal crêpes recipe will not yield the super thin French crêpes most people think of, but these are actually better. Soft, but thin enough to fill with your favorite fillings – jam, fruits, nuts, Nutella or maybe you want to go savory and fill yours with some cheese and ham. There’s also a slight chance you will want to wrap yourself inside those crêpes!
Easy Oatmeal Crêpes recipe (Healthy!)
A little bonus here is that this crêpe recipe is actually healthy. There’s no white flour in the batter, just ground oats, an egg, baking soda, yogurt and don’t forget to add butter while they’re still hot.
Make them for breakfast on Sundays or have them for dessert whenever you’re craving something sweet and have little time to bake a cake.
Crêpes Vs. Pancakes
So crêpes and pancakes, what’s the difference? After all, with both you’re making a tasty breakfast out of eggs and flour!
Well, the most obvious difference is the thickness – crêpes are thin while pancakes are thick and fluffy.
Then, there’s the difference in the taste of the batter. Crêpes usually don’t contain sugar or flavors, are more neutral and made to highlight the filling that is used.
Pancakes already contain all the ingredients in the batter. They’ve got the sugar, the vanilla, the cinnamon, the peanut butter, the fruit – whatever variation you’ve chosen to make. They’re basically good enough to be eaten on their very own and topping here is nice, but not absolutely necessary… Although we all love the toppings!
In many countries all over the world crêpes are actually are the regular type of pancakes and there are so many different varieties. But they’re usually made with these ingredients: wheat flour, milk, eggs and a tiny bit of salt!
You’ll notice, my recipe for the batter here is a little different, but it’s just as good, if not even better than regular crêpes.
How To Make Oatmeal Crêpes
The first thing that you need to do here is to grind the oats in your food processor or your nut grinder. This will yield you your own oat flour.
Then you need to mix all the batter ingredients in a bowl. I always use yogurt in my pancakes or crêpes, as I find it makes them fluffier, softer and produces more bubbles. And I like that.
Once you have the batter ready, butter and heat a non-stick pan to low medium temperature and start making your crêpes.
Take a ladle of the batter, pour it onto the skillet and quickly spread using the ladle gently without pressing too much. I do this by starting from the middle of the pancakes and quickly doing circles that get bigger until the crêpe has set. You can see, I’ve never practiced explaining how to make crêpes before.
Now, cook the crêpes for 1-2 minutes until the edges are done and the middle no longer liquid. Then work around the edges with a thin spatula, making sure no part of the crêpe is stuck to the pan. Once you’ve released the edges, flip carefully using the spatula and cook on the other side for 1-2 more minutes until golden brown.
Serve on a plate and spread butter while the crêpes are still hot and stack them on top of each other.
- 2 egg
- 3 Tbsp yogurt
- 2/3 cup oats
- 1 tsp baking soda
- Grind the oats using your food processor, making flour out of them.
- In a bowl whisk the egg with the yogurt and add in the baking soda. Then whisk in the oat flour and add a Tbsp of water.
- Butter and heat a non-stick pan at low medium temperature.
- Pour the pancake batter using a ladle onto the skillet and spread the starting from the middle and making circles that get bigger and bigger. Do not press the crêpes while circling with the ladle, - it can ruin them. Be gentle and if the crêpe sets before you're done, just let it cook - it will taste good nevertheless.
- Once bubbles start coming up and the middle looks ready, start working your way around the edges with a thin spatula, making sure no parts of the crêpes are stuck to the pan.
- Flip carefully and cook on the other side until golden brown.
- Put them on a plate and spread butter over the pancakes, then stack them on top of each other until you're done with the batter.
- Fill with honey, fresh fruit, jam or chocolate, roll them up and enjoy!
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 239Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 203mgSodium 762mgCarbohydrates 20gFiber 3gSugar 2gProtein 11g
Fill with desired fillings, roll and enjoy!