Oat Flour Crepes

Thin, flexible, skinny high protein oat crepes…my go to crepe recipe both on pancake Tuesday and every other day of the week!

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These crepes are the bomb…and it’s not a term I use lightly! They are so incredibly easy to make with minimal ingredients and once you have a good non stick pan they are so darn simple to cook up! They are adapted from Roz Purcell’s Natural Born Feeder recipe. I use a little more oat flour but it is pretty much the same recipe. I’ve also used 1/2 a cup of egg whites to replace the two whole eggs but either work. You could also use a mixture of the two depending on your preference or your own macro targets or simply based upon whatever ingredients you have on hand!

Not only are they awesome with some protein frosting or peanut butter drizzle, they also make for an incredible alternative to a taco or wrap. Ok so they’re not quite as sturdy, but if use a smaller pan and make them a little thicker they definitely do the job! No more trying to roll out my own tortilla or flat bread dough for me!

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I know Roz herself loves these just simply topped with lemon and stevia or a drizzle of maple syrup, a classic combination made healthy which I myself can also highly recommend.

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I love variety so of course I have to go with two different sets of toppings, sometimes even more. My Pulsin Whey Protein chocolate drizzle and a peanut flour drizzle, both high protein and low fat, a mixture of berries and some bee pollen. These make for the perfect post workout meal…plenty of protein and fast digesting carbs. Deeeee…licious and nutritious!

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Macros for the entire batch of oat crepes (recipe makes approx. 5- 6 cooked in a 10 inch pan!)… 310 kcals – 40C 24P 5F

What are some of your favourite crepe toppings or fillings?

Oat Flour Crepe Recipe

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: blender breakfast dessert side snack gluten-free nut-free soy-free sugar-free vegetarian oats oat flour

Ingredients (Serves 1 – 2)

  • 50g (1/2 cup) oat flour; or blitz oats to flour consistency in a high speed blender
  • 1/4 tsp baking powder
  • 1/2 cup (125ml) unsweetened almond milk
  • 1/2 cup (125ml) liquid egg whites
  • Pinch of cinnamon (optional)
  • 1/4 tsp vanilla extract (optional)

To Serve

  • 1 tbsp (10g) peanut flour + 1 tbsp water + 3 -5 drops liquid stevia
  • 1 tbsp (10g) Whey protein concentrate + 1 tsp (4g) raw cacao powder + 1/2 tbsp water + 3- 5 drops liquid stevia
  • Blueberries, raspberries, banana slices, bee pollen…


Blend together crepe ingredients in a jug. Spray a non stick pan with cooking spray and place on the stove. Once the pan is hot pour in 1/4 cup of the batter. It will be thin! Swirl to coat the base of the pan. I use a 10 inch pan.

Allow to cook for 2 minutes or so until the edges start to lift! Gently flip using a spatula or lift at the edges with your finger tips and flip quickly with your hands! Cook for 30 seconds more. Place on a plate in a warm oven while you cook the rest or they can be reheated in the microwave before serving..or be served cool!

Batter will make approx. 5-6 crepes.

Mix together peanut flour, water and stevia to taste.

Do the same with the whey protein, water and stevia. Be a little aggressive with it to create a smooth icing like consistency.

Plate up! Drizzle with peanut flour sauce, whey protein chocolate sauce and top with berries, banana and a sprinkle of bee pollen!

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