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Healthy, flourless, vegan oat crepes, made super simple! Made with 3 ingredients in a blender, they are tender, gluten-free, and delicious with all kinds of toppings and fillings.
Oat Crepes Made in a Blender
Crepes are one of most versatile and satisfying recipes you can learn to make.
These super-simple and fast oat crepes (thin pancakes) are made with three simple ingredients in the blender. No oat flour required: simply blend rolled oats with the liquid ingredients to create a smooth batter.
Paper thin, gluten-free, and easy to fork up (no wrestling or wriggling required), they can be filled with just about anything (think of a range from peanut butter & jelly to leftover Indian takeout). They are perfect for breakfast, lunch, dinner or dessert.
Another bonus: unlike crepes made with glutinous flour, there is no need to let the batter rest before using. Simply blend whole oats with the liquid ingredients, pour, and cook!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Only 3 ingredients
- Made with ease in a blender
- Oil-free option
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- rolled oats (certified gluten-free, as needed)
- 1 cup nondairy milk (e.g., almond milk, soy milk, coconut milk)
- 1 tablespoon avocado oil (or oil of choice, such as coconut oil, safflower oil, olive oil)
- Optional: 1/8 teaspoon salt
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a blender, process the oats, non dairy milk, oil, and optional salt until blended and completely smooth. The batter should look like cream.
- Heat a nonstick skillet over medium heat. Ladle about 3 tablespoons batter into the skillet with a small ladle or measuring cup. Immediately tilt and rotate the pan to spread the batter evenly over the bottom.
- Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small spatula, lift the edge of the crepe, quickly grasp it with your fingers and flip.
- Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.If serving immediately, fill and roll up like a jellyroll or fold the crepe into quarters (I prefer this for savory).
- Continue to cook crepes with the remaining batter, re-heating the pan as needed and stacking crepes as you go.
Suggested Fillings
- lemon juice and sugar
- chocolate hazelnut spread or other chocolate spread
- Nut butter or seed butter (e.g., peanut butter, almond butter, sunflower seed butter)
- Maple syrup
- Grated plant-based cheese
- Fresh berries or diced fresh fruit
- Yogurt or whipped coconut cream
- Chickpea curry
- Your favorite green salad or legume salad
FAQ
- Can I make the vegan oat crepes without oil? Yes! Replace the oil with a tablespoon of more of nondairy milk.
- Can I use oat flour instead of rolled oats? Yes! Use the same weight of oat flour as rolled oats (125 grams–about 1 cup oat flour plus a tsp or so) to make oat flour crepes. No need to use a blender. Simply whisk the ingredients in a bowl until smooth.
- Can I make the crepes ahead of time? Yes! Refrigerate the crepes between sheets of wax paper in an airtight container for up to 2 days or freeze for up to 1 month.
- Can I vary the flavor of the crepes? Yes! you can add:
- Sweetener: Add a tablespoon/tbsp or two of sweetener (e.g., maple syrup, agave nectar/ agave syrup, coconut sugar)
- Spices: add sweet or savory spices, such as cinnamon, cardamom, cumin, pumpkin pie spice, curry powder
- Herbs: Add fresh or dried herbs, such as basil, thyme, parsley, or rosemary
- Extracts: Add a teaspoon of vanilla extract, lemon extract, or almond extract
Related Posts
- Socca (Chickpea Flour Crepe)
- 3-Ingredient Vegan Pesto Muffins {grain-free}
- Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
- 2-Ingredient Banana Oat Cookies {gluten-free, vegan}
- Chocolate Coconut Flour Cookies {Vegan, Keto Option}
Vegan Oat Crepes (3 Ingredients)
Ingredients
- 1 1/4 cups rolled oats , (certified GF, as needed)
- 1 cup almond milk, (e.g., almond milk, soy milk, coconut milk)
- 1 tablespoon avocado oil, (or oil of choice; see notes for oil-free)
- Optional: 1/8 teaspoon salt
Instructions
- In a blender, process the oats, milk, oil, and optional salt until blended and completely smooth.
- Heat a nonstick skillet over medium heat. Ladle about 3 tablespoons batter into the skillet with a small ladle or measuring cup. Immediately tilt and rotate the pan to spread the batter evenly over the bottom.
- Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small spatula, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
- If serving immediately, fill and roll up like a jellyroll or fold the crepe into quarters (I prefer this for savory). Continue to cook crepes with the remaining batter, re-heating the pan as needed and stacking crepes as you go.
These turned out great. I used leftovers to make lunch wraps. I plan to make these again since they’re so easy and tasty!
Easy and delicious, thank you!~ I had the ingredients on hand. I’ll be making these often.
That’s great news, Helen, glad they made the cut!
Hi, I’ve been making your chickpea oat crepes for a while now but it looks like you changed the recipe to just oats. Can you post your original recipe with the chickpea flour? It’s my favorite : )
Hi Megan,
Here is the chickpea flour oat version. They are called “tortillas” but they are crepe-like (I have notes for adding crepe flavorings). Cheers 😊
Thank you for creating this. I can eat it and it’s affordable and looks wonderful. I am so thankful!
You are so welcome, Emma!
This recipe is a game changer. The texture is perfectly rubbery and holds together like a regular flour crepe. Except this is healthy. I’ll never make a flour crepe again! I did it two ways, one filled it with mashed taro and the other with mashed ube, and felt so good after!
Wow, thanks so much, Alisha! I am so happy that these are everything you wanted in a crepe. Your fillings sound soooo good, you have inspired me!
Delicious and super quick to make! Love that all of it can be whipped up in a blender. It’s a fuss free recipe that I will be adding to my weekend breakfast ideas. Thank you!!
mine do not look pretty but they sure taste good! Works well with both sweet and savory fillings or toppings for those who are wondering.
Great recipe!
Hi Gia! Glad you like the crepes!
I’d really love to print this recipe but it covered by ads with I try to print it. Very discouraging.
Hi Alex, I am sorry that it is distressing. I know that the ads appear on the initial preview page when you first click “print recipe” from the recipe card. But click the subsequent print button— no ads, they do not print (no wasted ink).
I made these last weekend and they turned out awesome! I will be making them again, thank you!
I’m so glad to hear it, Tali!
It’s perfect and delicious yummy
Hi! I was wondering if you could refrigerate the crepe batter instead of the actual crepes. Planning to make these very soon!
Hi Nan,
very possibly. You might need to thin with a few teaspoons of water and re-whisk in case the ingredients settle a little bit.
These are amazing! I am honestly impressed by how good they taste. Thank you for the recipe
Yay, so glad you like these, Alanis, they are a go-to at my house 🙂
Super recipe!!! Is nutrition information available?
Hi Lisa! Glad to hear that you liked these 🙂 I have added the nutrition info, thanks for the reminder!
This crepe recipe is just simply perfect. We replaced our traditional yummy, but sugar and white flour packed hungarian version with yours. Thanks for this ^^
Oh, that’s wonderful, Gréti! Now I am thinking about and craving Hungarian food… 🙂
Hi Camilla,
would this work with steel cut oats too? Thanks!
Hi Fem,
Hmm, I am not sure. I have not tried blending steelcut oats until they are completely smooth. It could work in a high speed blender. Just be sure to go by weight rather than cups for the oats, as steel cut oats are far more dense than rolled oats (you can check labels for weight/measure comparisons–my bags show 1/2 cup steel cut oats as 88 grams, 1/2 cup rolled oats as 45 grams, so use half cup of steel cut oats). I would love to know if this works for you!
Can I use oat fluor for oat crepes? How much should it be? The same amount? Thanks
@Camilla gosh, these are GOOD! adding them to my rotation of recipes.
These were super easy and great! Taste and texture wise, I’m sharing the link with so many, thank you ❤️❤️!
Yay! I am so happy these worked so well for you, Lena!
I usually don’t leave comments but made them and they were delicious!! 👍
Thanks so much , Ela, glad you like them!
I haven’t thought to use oats for crepes but will have to try this recipe- it looks great.
Nutella with strawberries is my very favorite combo. Yum. I might just have to make these for dinner (although I stopped by for a millet recipe- I guess the millet can wait one more day!)
Wonderful. Messsed up the first two, but they were still good to eat!
Love the sounds of this recipe for crepes! It’s been much too long since I last made them. Love all the flavor combos you came up with–I am leaning more towards the sweet side!
I love crepes. I took French class in high school and adored when we would have crepe parties. I got a crepe maker in high school and I think it’s the oldest appliance I own.
My husbands family also grew up eating crepes – the Hungarian version called palachintas – but I have never tried making them with oats, what a great and nutritious idea! I will try these soon as my primary crepe eaters will be home from college soon. My daughter taught us the sugar and lemon juice filling after her summer in France last year. So simply divine! Thanks for all your lovely ideas.
We eat tortillas all the times here but these sounds awesome! The oats seem unusual and unexpected, I’ll have to try this. Thanks!
Fascinating: oats!? I’ve made crepes plenty of times before (okay, i’m talking home ec class in high school) and never heard of using oats. Sounds awesome!
I’m bookmarking this.