simple oat crepes

These oat crepes are simple to make and are free of gluten, dairy, and refined sugar. Delicious served with fresh or roasted fruit and coconut whipped cream!

By Wife Mama Foodie

INGREDIENTS

• 1 cup rolled oats
• 1/2 cup sweet rice flour, like Mochiko
• 3 tablespoons avocado oil or other oil of choice, plus more for pan
• 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1 large egg
• 1–2 tablespoons maple syrup or sugar, to taste
• pinch of salt
• 1 1/4–1 1/2 cup milk of choice, start with lesser amount and add more if needed
• maple roasted nectarines recipe HERE
• coconut whipped cream (recipe in notes) or powdered sugar, optional toppings

INSTRUCTIONS

1. Place the oats, rice flour, oil, egg, sweetener, salt and milk into a blender and blend until creamy. Batter should be slightly thinner than pancake batter. Let batter sit for a few minutes while heating up the pan. I used a nonstick crepe pan, similar to this one, but any nonstick pan will do.
2. Lightly grease pan and pour 1/4 – 1/3 cup batter and tilt the pan in a circular motion to spread the batter into a large thin circle. If the batter doesn’t spread quickly or if the crepes are too thick, it may need a bit more milk blended in.
3. Let cook 1–2 minutes and then carefully flip to the other side to finish cooking. Remove crepe to a cooling rack and repeat the process until remaining batter is used up. Makes 5–7 crepes, depending on how large you make them. (tip: If they break while flipping, they are either too thin or need to cook longer before flipping.)
4. I recommend placing hot crepes on a wire rack to cool before stacking them, otherwise they may stick together if you stack them while hot.
5. Top crepes with maple roasted nectarines or fresh fruit of choice, coconut whipped cream (how to in notes) and/or powdered sugar.

NOTES

Coconut whipped cream: 1 can full fat coconut milk refrigerated overnight and 1–3 teaspoons maple syrup or powdered sugar, (to taste). Remove hardened coconut cream from can and place into a bowl. Discard water left in can or save for another use. Blend hardened cream with sweetener with a hand mixer or wire whisk until fluffy. Keep covered and refrigerated until ready to serve. Store leftovers in an airtight container in the fridge.