Easy Oat Flour Crepes Made Gluten-Free in a Blender
This sturdy yet soft Oat Flour Crepes Recipe is made gluten-free with oat flour, eggs, milk, oil, maple syrup, vanilla, and salt. Mixed in a blender, these crepes are perfect for special occasions like Easter or brunch. They’re great for serving with your favorite fillings or for prepping a healthy breakfast ahead of time.
This Oat Flour Crepes Recipe is one of my favorite go-to recipes for a delicious and versatile breakfast or dessert. Made with wholesome oat flour, eggs, milk, oil, maple syrup, and vanilla, these gluten-free crepes come together easily in a blender for a perfectly smooth batter. The result? Crepes that are sturdy yet soft, perfect for holding all your favorite fillings, whether sweet or savory.
I make this recipe all the time because it’s simple and reliable, perfect for special occasions like Easter, Mother’s Day, or even a cozy weekend brunch. Plus, they’re great to make ahead for those busy weekday mornings when you need a quick, healthy option.
Why You’ll Love This Easy Gluten-Free Oatmeal Crepe Recipe
- Simple to make: Easily blended together for a smooth and quick batter, ready in no time.
- Perfect for any filling: Soft yet sturdy crepes that can hold your favorite sweet or savory toppings.
- Great for special occasions: Ideal for breakfast or dessert on holidays like Easter, Mother’s Day, or Christmas.
- Make-ahead convenience: Prep these crepes ahead of time for busy mornings, making breakfast a breeze.
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.
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.
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.
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.
Do you love oats? Check out more of my easy and nutritious oat recipes:
Easy Oat Flour Crepes Made Gluten-Free in a Blender
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.
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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
Hi Mariame, thank you so much for sharing this with me! We love the simplicity of oat flour, too 🙂
Thx for the tip on blending my own oat flour. The crepes turned out perfect!!
You’re welcome, Madeline! I’m glad it was useful 🙂
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.
Hi Teresa, that is so awesome! My family enjoys them the next day as well 🙂
Made these for breakfast with some fresh strawberries and cream cheese. They were a hit!! They’re light and fluffy and held together well.
That’s fantastic, Tina! I haven’t tried them with strawberries and cream cheese yet. That sounds yummy!!