Easy method for making delicious and healthy crepes! If storing crepes, put the cooled crepes between sheets of waxed paper and seal the bag with a zip-top closure. The crepes can be kept in the refrigerator for five days.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 10 crepes |
Ingredients
- 2 tablespoons quick-cooking oats
- 1 cup milk
- ½ cup water
- 2 large eggs
- 1 tablespoon butter, melted
- 1 teaspoon white sugar
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- nonstick cooking spray
Instructions
- Place oats in a blender and blend on high speed to make oat flour, 10 to 15 seconds. Add milk, water, eggs, melted butter, sugar, and salt and blend until combined. Add both flours and blend until incorporated and smooth, about 20 seconds.
- Refrigerate batter for 1 hour.
- Remove batter from the refrigerator and blend for a few seconds if batter has separated.
- Heat a 12-inch saucepan over medium heat. Spray the warm pan with nonstick spray. Add 1/4 cup batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Cook until the edges are set and begin to pull away from the pan, 1 to 3 minutes. Flip crepe with a rubber spatula and cook for another 30 seconds. Remove to a cooling rack and repeat to cook remaining crepes.
- You can use regular or quick-cooking oats.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 83 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |