Oat Flour Crepes Recipe [Gluten-Free!]
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These amazing gluten-free oat flour crepes will be on your table in less than 30 minutes! This is a vegetarian, gluten-free oat flour recipe with tons of tips included.
If you want some gluten-free oat crepes, these are pillowy and delicious! Plus, they can be used for wraps as well. Gotta love a good, gluten-free wrap!
What Are Crepes?
Crepes are very thin pancakes that are typically filled with either sweet or savory ingredients (see suggestions below), and folded over twice for serving. They are delicious and can actually also be nutritious if made correctly. They don’t have to be a sugar bomb for breakfast.
Can You Use Oat Flour For Crepes?
You may have asked yourself if you can substitute oat or wheat flour when making crepes. You might be surprised to hear the answer is, no!
At least, not as a straight substitution. When you cook with gluten-free flour, you have to make adjustments and changes to a recipe. If you have a regular, wheat-based recipe and try to simply switch out the flours, you’ll be very disappointed. They will probably fall completely apart. But lucky for you, I’ve done all the converting and changes for you in this recipe!
How to Make Oat Flour
If you can’t find oat flour in your area, making it is very simple. Just pour some whole oats into a grinder and grind until it gets to a flour consistency!
Crepe Filling Ideas
Crepes are versatile wraps. You can put almost anything in them and they will be delicious. Here are some ideas for how to fill them.
- Mushrooms and spinach
- Smoked salmon and cream cheese
- Shredded chicken with your favorite sauce
- Over medium egg with bacon bits
- Ground turkey, mushrooms and swiss cheese
- Feta cheese and asparagus
- Cheese (your favorite) with sautéd veggies (your favorites)
- Cheddar and bacon
- Bacon, lettuce and tomatoes
- Ham and swiss cheese
- Mango, cream cheese and maple syrup
- Apples and cinnamon with either cottage cheese or cream cheese.
- Hazelnut spread (Such as Nutella) and sliced strawberries (drizzle a little melted chocolate over the top!)
- Chocolate chips and berry syrup (I just microwave frozen berries and stir in some starch to thicken it into a syrup).
- Lemon curd
- Bananas and peanut butter
- Caramelized peaches and maple syrup or honey
- Citrus slices with ricotta cheese
- Pear slices and melted chocolate
- Berries and almond butter
Using Crepes As Wraps
These crepes are essentially a wrap, and can definitely be used that way. The trick with these is to not overfill them if you want to use them that way. If you overfill them, they will fall apart. So keep the filling portions reasonable for the size of your crepe, and roll them like a wrap instead of folding them.
If you know you’ll be using these for only sweet fillings, you can add 1 teaspoon of vanilla extract to the batter. Some folks like to stir in 2 to 3 tablespoons of plain yogurt as well. But I’ve never found this to be necessary. And if you are dairy-free, you’ll want to avoid that anyway.
If you know you’ll be using only savory fillings, you can add a dash of salt and pepper to the batter as well as a bit of your favorite, shredded cheese. Parmesan always adds nice flavors.
Lets Talk About Crepe Pans
A good crepe pan should make a nice-sized crepe, about the same size as a large tortilla.
If you opt for a non-stick pan, make sure it’s hardened non-stick. You don’t want Teflon coming off into your crepes. The one I have is below and works extremely well.
Don’t buy a crepe skillet unless it comes with a crepe spreader. You can certainly buy it separately, but it’s always good to have them arrive in the same box. And yes, you’ll need the crepe spreader to make an even, thin crepe.
Can You Use A Food Processor To Mix The Batter?
Technically, yes. But a blender is always better. Depending on the size of your food processor, you made not be able to get all of the batter into the processor bowl without it overflowing or leaking during blending. So if that’s your only option, I recommend cutting the recipe in half to start with.
4 large eggs
3 cup oat flour – Purchase gluten-free oat flour if you need it, or make your own at home using gluten-free oats and a grinder.
1/3 cup arrowroot powder – In a pinch, you can get away with using cornstarch. But it will slightly change the finished texture of the crepes.
4 cups unsweetened almond milk – You can use regular cow milk if you prefer. You can use pretty much any type of milk or non-dairy milk as long as it’s unsweetened and unflavored. The only milk I would avoid is coconut milk.
How to Make Oat Flour Crepes
Add all the ingredients to a blender and secure the lid.
Blend well for about 2 minutes.
Heat a crepe pan, and pour some of the batter out onto your pan. Remember not to add too much. These should be relatively thin. You may have to sacrifice the first crepe in order to get a feel for it.
Spread the batter evenly using a crepe spreader.
Flip carefully to cook on both sides. These are large, so be gentle.
Stack on a plate until all the batter is cooked. Then fill with your favorite crepe fillings and serve!
How To Store Oat Flour Crepes
These crepes will stay good in the fridge for up to 4 days. Simply wrap them well in plastic wrap or carefully place completely cooled crepes into a zippertop bag or appropriately sized food storage container.
Can You Freeze Oat Flour Crepes?
You can! If you choose to freeze these, your best bet is to roll them up in a sheet of parchment paper (individually), and then place them into a freezer-safe container with an airtight lid. Freeze for up to 2 months.
More Healty Crepe Recipes
- Whole Grain Crepes
- Egg Wraps – While these aren’t specifically crepes, they are made the same way and make a wonderful crepe for savory fillings.
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Oat Flour Crepes Recipe Card + Video
Oat Flour Crepes
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1 11-inch Crepe Pan + Crepe Spreader
- 3 cups oat flour (gluten-free if needed)
- 4 large eggs
- ⅓ cup arrowroot powder
- 4 cups unsweetened almond milk (or any milk you prefer. See notes in post above)
- Add all the ingredients to a blender and secure the lid.
- Blend well for about 2 minutes.
- Heat a crepe pan, and pour some of the batter out onto your pan. Remember not to add too much. These should be relatively thin. You may have to sacrifice the first crepe in order to get a feel for it.
- Spread the batter evenly using a crepe spreader.
- Flip carefully to cook on both sides. These are large, so be gentle.
- Stack on a plate until all the batter is cooked. Then fill with your favorite crepe fillings and serve!