These Oat Crepes are a easy twist on the classic, made with just a handful of wholesome ingredients. By blending rolled oats into a smooth batter, you’re left with a naturally fibre-rich and satisfying crepe base that’s perfect for both babies and toddlers. Soft and flexible, they’re easy for little hands to hold, and can be filled with either sweet or savoury toppings depending on what you have on hand.
They also make a great alternative to toast or wraps, and are a lovely way to introduce variety and texture at mealtimes. Plus, they’re quick to make and freezer-friendly – perfect for busy families.
You can also pre make the batter the night before, and keep it in the fridge for up to 3 days, then pan-fry fresh in the morning.
OPTIONAL: you can add 1 serve of collagen to this recipe for some extra protein. We like to use CHIEF vanilla or unflavoured collagen in this recipe (discount code BOOBTOFOOD).
Age Appropriate:
Suitable from 10 months+
Allergen Note:
This recipe contains oats, milk, and eggs – all of which are common allergens. Offer only once your baby has already been exposed to these individually. If you’re still introducing allergens, you can adapt this recipe using the swaps below.
Ingredient Swaps:
- Use a dairy-free milk and oil instead of butter to make dairy-free.
- Omit vanilla to make these more savoury tasting.
- Use gluten-free oats or quinoa flakes to make this recipe gluten-free.
Baby-Led Weaning:
The crepes are soft and easy to tear into strips, making them ideal for baby-led weaning.
Serving Suggestions:
- Spread with ricotta, cream cheese, chia jam, nut butter or yoghurt and top with fruit
- Roll with mashed avocado, soft cheese, or scrambled egg for a savoury twist (and omit the vanilla in the recipe)
Storage for Freezer and Fridge:
Store in the fridge for up to 3 days in an airtight container. To freeze, layer with baking paper between each cooked crepe, place in a freezer bag, and store for up to 2 months. Reheat gently in a pan or warm oven.
Oat crepes
Ingredients
- 1 cup rolled oats
- 1 cup milk of choice
- 1 tsp vanilla essence
- 2 eggs
- 1 tsp butter or oil for frying
OPTIONAL
- 1 serve collagen powder
Instructions
- Add the rolled oats, milk, and vanilla extract to a blender. Blend on high until completely smooth.
- Add the eggs and pulse until just combined.
- Heat a frying pan on medium heat and add butter or oil. Once melted, pour about 2–3 tablespoons of the crepe mixture into the pan. Swirl the pan to spread the batter thinly.
- Cook until small bubbles form and the edges look set, then flip and cook the other side until golden.
- Repeat with the remaining mixture (makes about 6 crepes).
- Serve warm with toppings of choice such as chia jam, ricotta, or cream cheese.
So easy and satisfying. I made them with oat milk and served with fresh berries. The kids loved them. Even their dad, who doesn’t always appreciate my healthier spin on things said they were better than normal pancakes. They’ll definitely become a regular for breakfasts and lunch boxes. I also have a bub starting solids soon so this will be a great recipe to use for her in a few months’ time.