Thin, tender and endlessly adaptable, this oat crepe is the breakfast that works both ways — crisp at the edges, soft in the middle and sturdy enough for a generous filling. Made from just eggs, oats and a splash of milk, it is a light, wholesome twist on a classic crepe. If you love quick oat breakfasts, try our Microwave Oat Mug Cake with Yogurt and our Oat Spinach Flatbread for more easy morning ideas.
Ingredients
- 2 eggs
- 40 g (1/2 cup) rolled oats
- 20 ml (4 tsp) milk
- Salt to taste
- Oil for frying
- Savory topping: cream cheese, lightly salted fish, arugula, avocado, salt, black pepper, lemon juice
- Sweet topping: Greek yogurt, banana, strawberries, blueberries, chia seeds
Instructions
- Beat the eggs with salt. Stir in the oats and milk.
- Heat an oiled skillet. Cook covered over medium heat on both sides. Flip only once the top is fully set so it does not tear.
- Cut in half. Spread one half with cream cheese and the other with yogurt.
- For savory: season the avocado with salt, pepper, and lemon; layer on the fish and arugula.
- For sweet: top with banana, strawberries, blueberries, and chia seeds.
Tips
- Keep the heat at medium so the crepe sets gently without browning too fast or tearing when you flip it.
- For a smoother texture, let the batter rest for 5 minutes so the oats soften before cooking.
- Cook the eggs until fully set; for general food-safety guidance, see the USDA.
Nutrition: per 100 g: 204 kcal, protein 9.6 g, fat 10.7 g, carbs 17.7 g.