Ingredients
Scale
- 1 cup rolled oats (blended into flour)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 cup milk of choice (almond, oat, or dairy)
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Butter or coconut oil for the pan
Instructions
- Step 1: Blend the Batter. Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency. Add the pumpkin puree, eggs, milk, maple syrup, pumpkin pie spice, vanilla extract, and salt. Blend on medium speed for about 30 seconds until the mixture is completely smooth. The batter should be thin and pourable, much thinner than pancake batter.
- Step 2: Rest the Mixture. Let the batter sit in the blender or a bowl for about 5 to 10 minutes. This step is crucial when using oats, as it allows the oat flour to hydrate and thicken slightly. This ensures your crepes don’t tear when you flip them in the pan.
- Step 3: Cook the Crepes. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of butter or coconut oil. Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even circle. Cook for 1-2 minutes until the edges look dry and start to pull away from the pan. Carefully flip with a spatula and cook the other side for another 30 to 45 seconds.
- Step 4: Plating and Serving. Slide the finished crepe onto a plate and repeat with the remaining batter. Fold the crepes into triangles or roll them up with your favorite fillings. Serve warm with an extra sprinkle of cinnamon, a drizzle of maple syrup, or a side of fresh fruit.
- Cook Time: 25 minutes