Two crepes filled with blueberries, one crepe filled with potatoes

Flexible, Fillable, and Fun

These crepes can be used for sweet or savory dishes. Fill with scrambled tofu, add an optional spoonful of diced cooked vegetables, and drizzle with hot Cashew Cream Sauce. For a sweet dish, roll up a row of sliced bananas and drizzle with strawberry or blueberry sauce, or use nut butter for another delightful addition. These crepes are a little labor-intensive but worth the effort. Using two pans at the same time will speed the process.

Prep Instructions

  • Yield: 12 (3 tablespoon) crepes, 1 crepe per serving
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes

Recipe Ingredients

  • 1 1/2 cups soy or almond milk—see note
  • 1/2 cup rolled oats
  • 1/2 cup white whole wheat flour
  • 1 tablespoon almond meal
  • 1/4 teaspoon salt


  1. Combine all ingredients in blender and blend until smooth and creamy.
  2. Heat nonstick skillet on medium/medium-low—droplets of water will dance on surface when it is heated sufficiently. If your pan is well-seasoned, crepes will cook best in a dry skillet.
  3. Pour 2–3 tablespoons of batter onto heated surface and immediately roll pan in a circular motion to spread batter evenly.
  4. Cook until bubbles form and the edges brown.
  5. Carefully flip crepe and cook the other side—crepe will pull apart if you turn it too soon.
  6. Lay hot crepes on a cooling rack to cool slightly before stacking them.

NOTE: Soy milk works best, but if you are allergic to soy, almond milk is a good substitute. Rice milk is too thin and will not work well with this recipe.

Nutritional Data

Calories: 59.17
Fat: 1.23 g
Saturated Fat: 0.15 g
Cholesterol: 0 mg
Sodium: 55.86 mg
Carbohydrates: 10 g
Fiber: 1.57 g
Sugars: 1.23 g
Protein: 2.39 g
© AdventHealth