Easy Oat Flour Crepes Made Gluten-Free in a Blender

This is the easiest and best-tasting Oat Flour Crepes Recipe conveniently made in a blender with all-natural ingredients, including oat flour, eggs, milk, oil, maple syrup, vanilla, and salt. Serve them with your favorite fillings for a special breakfast or dessert on Easter, Mother’s Day, Christmas breakfast, brunch or any special occasion. They’re also the perfect healthy breakfast for busy mornings.

Oat flour crepes folded on a cutting board.

This is the easiest and best-tasting Oat Flour Crepes Recipe conveniently made in a blender. These gluten-free oat crepes are made with all-natural ingredients, including oat flour, eggs, milk, oil, maple syrup, vanilla, and salt. You will love making this delicious recipe to serve with your favorite crepe fillings for a special breakfast or dessert on Easter, Mother’s Day, Christmas breakfast, brunch or any special occasion. Making these ahead of time is also the perfect healthy breakfast for busy mornings.

YouTube video

Why You’ll Love This Easy Gluten-Free Oatmeal Crepe Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Oat flour crepes folded on a cutting board.

Ingredients & Substitutions

Here is everything you need to make the best-tasting oat flour crepes in a blender:

Oat Flour: Be sure to use gluten-free oats. You can substitute oat flour with other gluten-free flour like almond flour, rice flour, a gluten-free flour blend, or all-purpose flour if you can tolerate gluten. You may need to add more or less to milk to achieve the same consistency.* You can quickly grind oat flour by mixing old-fashioned oats or quick oats in your food processor, high-speed blender, or Nutri-bullet. It does not work to use steel-cut whole oats. Also avoid using flavored instant oats.

Milk: You can use any type of milk, including whole milk, almond milk, cashew milk, soy milk, or coconut milk.

Eggs: To make the recipe vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or a commercial egg replacer.*

Maple Syrup: Honey or agave syrup can be used instead of maple syrup. You can also omit the maple syrup for a savory crepes.

Vanilla Extract: You can use pure or imitation vanilla extract or omit it.

Oil: You can use any oil you like, including virgin olive oil, grapeseed oil, avocado oil, melted butter, coconut oil, vegetable oil, or canola oil.

Salt: Adjust the amount of salt to your preference or omit it altogether if you prefer.

*I have not tested this substitution.

Oat flour crepes folded on a cutting board.

How to Make My Oatmeal Crepes Gluten-Free in a Blender Recipe

Step 1: Make the Batter

If blending your oat flour, add a heaping cup of flour to your blender, food processor, or Nutri-bullet. Blend until the oats become a flour consistency. Measure out 1 cup of flour.

In a blender, combine 1 cup oat flour, 1 cup milk (almond milk or your choice), 2 eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon light olive oil, and 1/4 teaspoon salt.

Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.

Filling blender cup with oats.
Oat flour made in a blender cup.
Adding crepe batter to blender cup.

Step 2: Cook the Crepes

Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.

Pour 1/4 cup of the batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.

Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.

Carefully flip the crepe and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.

Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a towel so they don’t 

Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Pouring 1/4 cup of batter in a frying pan.
Oat flour batter poured in a fry pan.
Oat flour crepe flipped in a fry pan.
Oat flour crepes folded on a cutting board.

Blender Oatmeal Crepes Recipe Notes

Consistency: The batter should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.

Blending Time: Be careful not to over-blend the batter, as this can lead to tough crepes. Blend until the ingredients are combined and smooth (approximately 10-20 seconds).

Resting Time: Allowing the batter to rest helps hydrate the flour and improves the texture of the crepes. If you’re in a hurry, you can skip this step, but the crepes may be slightly less tender.

Cooking Temperature: The pan should be heated over medium heat. Too high heat can cause the crepes to cook too quickly and become rubbery.

Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.

Flipping the Crepes: Wait until the edges of the crepe start to lift before flipping. Use a spatula to gently loosen the edges before flipping to ensure the crepe doesn’t tear.

Crepe Flavors: You can adjust the flavor of the crepe batter by adding lemon zest, or protein powder. If adding two tablespoons of protein powder, then reduce the oat flour amount by two tablespoons.

Crepe Serving Suggestions:

These crepes are versatile and can be served sweet or savory. Try sweet fillings such as fresh berries, peanut butter, chocolate spread like Nutella, greek yogurt, cream cheese, or savory fillings like vegetables and cheese.

Refrigeration: Allow the crepes to cool completely, then stack them with a piece of parchment paper between each crepe to prevent sticking. Place the stack in an airtight container and refrigerate for up to 3-4 days.

Freezing: If you want to freeze the crepes, stack them with parchment paper between each crepe and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To thaw, place them in the refrigerator overnight or on the counter for a few hours.

Reheating: To reheat the crepes, you can microwave them for about 10-20 seconds per crepe or heat them in a skillet over low heat for a few minutes on each side until warmed through.

Can I use regular flour instead of oat flour in this crepe recipe?
Yes, you can use regular flour if you’re not gluten-free. However, the ratio of flour to liquid may need to be adjusted slightly, as oat flour tends to absorb more liquid than regular flour.

Can I make oat crepe batter ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it, as it may separate slightly.

Can I make this recipe as vegan oat flour crepes?

Yes, you can make these crepes vegan by using a flax egg or commercial egg replacer instead of eggs, and using a non-dairy milk.

Can I double or halve the recipe?

Yes, you can easily double or halve the recipe to make more or fewer crepes, adjust the quantities accordingly.

Can I make savory gluten-free crepes with this recipe?

Yes, you can make savory crepes by omitting the maple syrup and vanilla extract from the batter, and filling them with savory ingredients like vegetables, cheese, or meat.

Oat flour crepes folded on a cutting board.

Easy Oat Flour Crepes Made Gluten-Free in a Blender

Gluten-Free diet-friendly recipe
This is the easiest and best-tasting Oat Flour Crepes Recipe conveniently made in a blender with all-natural ingredients, including oat flour, eggs, milk, oil, maple syrup, vanilla, and salt. Serve them with your favorite fillings for a special breakfast or dessert on Easter, Mother's Day, Christmas breakfast, brunch or any special occasion.
5 from 6 votes
Servings 8
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients
  

  • 1 cup oat flour
  • 1 cup milk (almond milk is my fave)
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil (light olive is my fave)
  • 1/4 teaspoon salt

Instructions
 

  • If blending your oat flour, add a heaping cup of flour to your blender, food processor, or Nutri-bullet. Blend until the oats become a flour consistency. Measure out 1 cup of flour.
    In a blender, combine 1 cup oat flour, 1 cup milk (almond milk or your choice), 2 eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon light olive oil, and 1/4 teaspoon salt.
    Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
  • Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.
    Pour 1/4 cup of the batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.
    Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
    Carefully flip the crepe and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.
    Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a towel so they don't dry out.
    Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Video

YouTube video

Notes

Consistency: The batter should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.
Blending Time: Be careful not to over-blend the batter, as this can lead to tough crepes. Blend until the ingredients are combined and smooth (approximately 10-20 seconds).
Resting Time: Allowing the batter to rest helps hydrate the flour and improves the texture of the crepes. If you’re in a hurry, you can skip this step, but the crepes may be slightly less tender.
Cooking Temperature: The pan should be heated over medium heat. Too high heat can cause the crepes to cook too quickly and become rubbery.
Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.
Flipping the Crepes: Wait until the edges of the crepe start to lift before flipping. Use a spatula to gently loosen the edges before flipping to ensure the crepe doesn’t tear.

Nutrition

Calories: 104kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 41mgSodium: 132mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 59IUCalcium: 55mgIron: 1mg
Keyword blender crepes, crepes, oat flour
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

8 Comments

  1. Hello Nicole,

    I have just made the crepes tonight, they are amazing ! I love the texture and the taste too. I did not like to make gluten free crepes because it required so many different flours but this recipe is healthy and convenient !
    I hope many of us will try it.

    Mariame

    1. Hi Mariame, thank you so much for sharing this with me! We love the simplicity of oat flour, too 🙂

  2. 5 stars
    I made these the other night because I had a sweet tooth craving. They turned out fantastic !! And they are even more yummy the next day.

  3. 5 stars
    Made these for breakfast with some fresh strawberries and cream cheese. They were a hit!! They’re light and fluffy and held together well.

    1. That’s fantastic, Tina! I haven’t tried them with strawberries and cream cheese yet. That sounds yummy!!

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