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Savoury oat crepes

Savoury oatmeal crepes, the mix only takes 4 ingredients and they are delicious!

I stuffed them with a mixture of spinach and mushrooms with turkey breast or ham but if you don’t eat cold cuts you could use just vegetables or even add egg for an egg and veggie and cheese filling.

These crepes are delicious at any time of the day, whether for breakfast, lunch, dinner, a snack or even brunch with family or friends.

I used oat bran to give you more options for using this nutritious ingredient. If you can’t get oat bran, you can swap it for the same amount of oat flour. The secret is to leave the crepes very thin so that you can fold them without breaking them and they cook very quickly.

Savoury oat crepes

Type de plat: Plats principaux
Category: à emporter
Oat Type: Son d'avoine
Portions: 6


Crepe batter

  • 1 egg
  • ½ cup oat bran
  • ½ cup almond milk
  • Garlic powder
  • Salt and pepper to taste


  • 1 case mushrooms 225 g
  • 2 cups chopped spinach
  • ¼ red or white onion finely chopped
  • 4 slices of ham or turkey breast
  • 1 teaspoon olive oil
  • Mozzarella or Oaxaca cheese to taste
  • Salt and pepper to taste


  • Place the oat bran, milk, garlic, egg, salt and pepper in a blender.
  • Blend until smooth and free of lumps.
  • Heat a crepe pan or small non-stick frying pan. Lightly grease with oil and pour in a little of the mixture, swirling the pan so that everything is well coated. I used a small frying pan and it yields 6 small crepes.
  • Cook over medium heat for 1 minute or until cooked through and opaque around the edges. Carefully turn and cook 30 seconds to 1 minute on the other side.
  • Serve warm with your favourite toppings. In this case I made a mushroom and spinach filling.
  • For the filling, heat the oil in a frying pan, add the onion and cook for 2 minutes over medium heat.
  • Add the diced ham or turkey breast with the onion. Cook for 3 minutes or until the ham is golden brown.
  • Add the mushrooms, cook for 2 more minutes. Finally, add chopped spinach, salt, pepper and cook 1 minute more or until spinach is tender.
  • Place crepe in pan, add grated cheese and top with mushroom mixture. Close and cook covered for a few seconds to melt the cheese.
  • Serve hot and accompanied by your favourite hot sauce.



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