Ingredients
Scale
- 1 cup rolled oats
- 1 1/2 cups milk (dairy or plant-based)
- 2 large eggs
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: pinch of cinnamon
Instructions
- Blend oats until powdered; you should have a flour-like consistency.
- Whisk in milk, eggs, maple syrup, vanilla, and salt until smooth.
- Heat a lightly oiled skillet over medium heat. Pour 1/4 cup batter and swirl to form a thin crepe. Cook 1-2 minutes until set, flip, and cook another minute.
- Repeat with remaining batter. Fill crepes with yogurt and berries, fold, and serve with a drizzle of maple.
Notes
- Use certified gluten-free oats if needed.
- For thinner crepes, add a splash more milk to the batter.
- Store leftovers in the refrigerator for up to 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Skillet crepes
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crepe (approx.)
- Calories: 120 Kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
