Delicious Oatmeal Crepes for a Wholesome Breakfast Treat

Enjoy these delightful oatmeal crepes, a gluten-free breakfast treat packed with fiber and versatility.

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Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings: 4 crepes

Course: Breakfast

Cuisine: Gluten-Free

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Crepe Batter

1 cup rolled or quick-cooking oats ensure gluten-free oats
1 cup milk (dairy or non-dairy) almond, soy, or oat milk work well
2 large eggs for binding and richness
2 tablespoons sugar optional, substitute with honey or maple syrup
1 teaspoon vanilla extract use pure vanilla for best flavor
1 pinch salt balances sweetness

For Serving (Optional)

1 cup fresh fruits seasonal fruits like berries work well
1 cup yogurt for creaminess and tangy flavor
to taste honey or maple syrup for drizzling on top

Equipment

Blender
non-stick skillet
Spatula

Method

Step-by-Step Instructions for Oatmeal Crepes

Blend 1 cup of rolled or quick-cooking oats into a fine flour.
Combine 1 cup of milk, 2 large eggs, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until smooth.
Let the batter rest for about 10 minutes to absorb the liquid.
Preheat a non-stick skillet over medium heat for about 2 minutes and lightly grease it.
Pour about 1/4 cup of batter into the skillet and cook until edges lift, then flip and cook until golden.
Repeat with remaining batter, stacking the crepes and keeping them warm.

Nutrition

Serving: 1crepeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

These oatmeal crepes are customizable for both sweet and savory fillings while being gluten-free and nutritious.

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