05 Jan Sweet Oat Crepes
Sweet Oat Crepes
By: Toby Amidor
Nutrition Information
- Serves: 4 crepes
- Serving size: 1 crepe
- Calories: 364
- Fat: 25g
- Saturated fat: 6g
- Carbohydrates: 24g
- Sugar: 4g
- Sodium: 211mg
- Fiber: 5g
- Protein: 15g
- Cholesterol: 101mg
Prep time:
Cook time:
Total time:
Recipe by Amanda Godman on behalf of Toby Amidor Nutrition; Photo by Karman Meyer. All Rights Reserved 2025.
Ingredients
- 1 cup rolled oats
- 2 large eggs, beaten
- ½ cup unsweetened almond milk
- 2 tablespoon unsalted butter
- ½ cup + 1 tablespoon smooth peanut butter, divided
- ¼ cup blueberries
Instructions
- Place the rolled oats in a blender, and blend for 1 minute, until a fine flour is formed. Add the eggs and almond milk and blend for an additional minute, until the mixture is smooth.
- In a medium frying pan or griddle pan, melt the butter over medium heat. Slowly, pour about ¼ of the mixture into the pan. Swirl the pan to allow the batter to form into a thin circle. Allow the batter to set for a few seconds, and then add 1 tablespoon of peanut butter to the crepe and sprinkle with 5 to 7 blueberries. Once the edges of the crepe are able to peel away from the pan without sticking, flip the crepe carefully. Allow the crepe to cook for 20-30 seconds or until lightly golden brown.
- On a medium plate, fold over the cooked crepe and repeat step 2 with the remaining batter.
- Melt the remaining ¼ cup of peanut butter in the microwave for about 30 seconds.
- Drizzle each of the 4 crepes with about 1 tablespoon of the melted peanut butter and serve warm.
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