Sweet Oatmeal Crepes

You’ve probably seen those trendy smoothie bowls and acai bowls all over social media. They look delicious, right? But let’s be honest, they can be a bit time-consuming and expensive to make.

That’s why I’m here to introduce you to a hidden gem in your kitchen: sweet oatmeal crepes.

I’ve always been a bit of a food snob, admittedly.

So, when my mom started her daily oatmeal crepe routine, I raised an eyebrow. Oatmeal? Every day? But as the months passed, I couldn’t ignore the transformation.

Her skin glowed, her energy levels were through the roof, and she seemed to have a newfound spring in her step, at age 62 which I must add.

We know well oatmeal is a powerhouse of nutrients, packed with fiber, protein, and essential vitamins and minerals, but we humans only believe when we see the results.

And you must take my word for it that my mom’s gut health has improved dramatically. Plus, it’s incredibly versatile. You can add fruits, nuts, seeds, or even chocolate chips to customize it to your liking.

So, if you’re looking for a way to sneak more nutrition into your diet without sacrificing taste, these oatmeal crepes are the perfect solution.

They’re not just a meal but a lifestyle upgrade, and who would say no to such an economical deal. Give them a try, and you’ll wonder why you didn’t discover them sooner.

Ingredients

1- Milk

This is the base of our batter, so choose wisely! Whole milk will add a touch of richness, while a lighter option, like almond milk or oat milk, works well too. 

2- Sweetener

This is where you get to personalize your crepes. I have a sweet tooth, so honey is my go-to. It adds a touch of floral sweetness and pairs beautifully with all sorts of toppings.

But feel free to experiment! My family prefers brown sugar, while I like a drizzle of maple syrup with some chopped dates.

My grandma used to sneak in a spoonful of homemade apple jam for her crepes, a little nostalgia in every bite!

3- Oats

These unassuming nutrition packed little guys keep you feeling full and satisfied for hours. Plus, they’re incredibly easy to digest, which is why they became a lifesaver for my mom’s sensitive stomach.

We use ultra-fine oats for this recipe, but rolled oats would work too (just blend them for a smoother texture).

Recipe

While I may not be a fan of eating oatmeal every day, I can certainly appreciate the health benefits of these crepes.

My mom’s daily dose of this nutritious meal has definitely paid off as her glowing skin and amazing gut health that even makes me jealous‌.

To get started, I combine 150g of milk with my chosen sweetener. I prefer a touch of honey for its natural sweetness. After giving it a good whisk, I add 80g of ultra-fine oats and let them sit for a few minutes to soften.

Next, I separate 100g of egg whites and whisk them until they form soft peaks. I gently fold the egg whites into the oat mixture, being careful not to deflate them too much.

I heat a non-stick pan over medium heat and add a small amount of ghee. Ghee adds a delightful nutty flavor, but you can also use butter or cooking spray.

Using a ladle, I pour a thin layer of batter onto the hot pan and cook it for about 2 minutes per side, or until it’s golden brown. I repeat this process until all the batter is used up.

Top It Up!

Once the crepes are cooked, I fill them with a variety of toppings. I love to keep it simple with a drizzle of honey and a sprinkle of cinnamon. You can also add fresh fruit, nuts, or yogurt for a more substantial meal.

What Makes Sweet Oatmeal Crepes Different From Pancakes?

I’ve always found it fascinating how different cultures have their own unique takes on breakfast staples. Oatmeal crepes, for instance, are a wonderful example of this culinary diversity.

While they might seem similar to pancakes at first glance, there are a few key differences.

Pancakes are typically thicker and fluffier, while oatmeal crepes are much thinner and more delicate. This is largely due to the batter consistency. Crepe batter is usually thinner, allowing it to spread evenly in the pan and cook quickly.

Texture-wise, oatmeal crepes tend to have a more tender and slightly chewy texture. This is thanks to the addition of oats, which add a unique flavor and a satisfying bite. Pancakes, on the other hand, have a more fluffy and airy texture.

And finally, let’s talk about flour. While pancakes are traditionally made with all-purpose flour, oatmeal crepes often incorporate oat flour or ground oats into the batter which gives them a healthier twist and a distinctive flavor.

Interestingly, in some parts of the world, oatmeal crepes and pancakes are considered interchangeable! It just goes to show how food traditions can evolve and blend over time.

Tips & Tricks

Tip # 1 – Let it rest 

Letting the batter rest for at least 15-20 minutes allows the gluten in the flour to relax, resulting in more tender crepes.

Tip # 2 – The Perfect Flip

If you’re struggling to flip your crepes, use a thin, flexible spatula and lift the edge gently. Once it’s loose, give it a quick flick of the wrist to flip it over.

Tip # 3 – Keeping them warm without drying

s you cook your crepes, keep them warm on a plate covered with a clean kitchen towel. This will prevent them from drying out.

Tip # 4 – Make rolls

For a neater presentation, roll your crepes into cylinders using a clean spatula handle as your prop before plating.

FAQs