Oat Milk Crepes

Making crepes for breakfast is so fun! Everyone is impressed with your beautiful creations, without realizing how easy they are to make.

Look around this site and it’ll quickly become obvious that I’m a fan of crepes. I started with fruit crepes, then made almond milk crepes, followed by crepes from pancake mix.

Now I decided to try one more variation: crepes with oat milk. And I even tested it dairy-free as well as a full vegan version, to make sure everyone can enjoy delicious crepes whenever they want.

Why I love this recipe

I love crepes! They always look so delicate and special, and yet they’re very easy to cook. No one needs to know this!

Using oat milk to substitute for dairy milk is easily done, with no changes to the final crepes. It’s the same with plant-based butter, I’ve used it in many recipes and have never had an issue.

I wanted to take it one step further and make this recipe vegan. Which means, no eggs. That can sometimes be a little tricky.

Finding a substitute that acts and cooks like eggs is step one, and then figuring out the right amount to use is step 2. Or, in my case, steps 2, 3, and step 4. LOL

But the result is so worth it!

Ingredients

How to make crepes with oat milk

Like with similar recipes, I mix all the wet ingredients first: eggs, milk, melted butter and vanilla extract. Then add in the dry: flour and a little sugar.

You can whisk these together but I have found an immersion blender to be the quickest way to really get the batter well mixed with no lumps. A stand blender would also work, just give it a quick blitz and your batter will be nice and smooth.

Now, heat a non-stick skillet over medium-low to medium heat. Use a little butter or oil to grease it, then add about ¼ cup of the batter.

Immediately pick up the pan and tilt it in all directions to spread the batter over the entire bottom of the pan.

Cook the batter for 1 to 2 minutes, until the edges are just beginning to brown. Then take a spatula and flip the crepe to cook the other side for another minute or so.

Remove the crepe from the pan and fill with cut up fruit, berries, or other fillings to taste.

Make the crepes vegan

I used JUST eggs for the vegan substitute. And I thought it would be simple. A quick search revealed that 3 tablespoons is the equivalent of one large egg. This recipe uses 4 eggs, so that would equate to 12 tablespoons, or ¾ cup.

First of all, that’s a LOT of JUST egg. And I can tell you that the batter looked okay and even tasted okay when cooked, but it didn’t behave okay. It was just . . . sticky . . . for lack of a better term. Near impossible to lift and flip over.

And I tried using different oils and butters in the pan, just in case that was the issue. It wasn’t.

So after a little trial and error, I settled on ⅓ cup of the JUST egg substitute in this recipe. When I use that, the batter behaves just like the “real egg” batter, allowing me to flip, cook, and fill to my heart’s content. ❤️

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