This isn’t your average Sunday brunch. These gluten free oat flour crepes are soft, light, and roll up like a dream—but they’re stuffed with a savory combo that tastes like something from your favorite little corner café. Fresh spinach, tangy feta, a hit of garlic, and a touch of olive oil.
They’re the kind of crepes that feel fancy but are actually quick. The batter comes together in one bowl. You cook them on a regular nonstick pan. And they work great for breakfast, lunch, or even dinner when you’re too tired to think but want something warm and real.
What makes these special? No all-purpose flour, no gums, no weird starch blends. Just good old gluten free oat flour, eggs, milk, and a tiny splash of oil. The crepes hold together beautifully, they don’t fall apart when you roll them, and they reheat like a dream.
Let’s be honest—most gluten-free wraps or crepes from the store taste like chewy cardboard. These don’t. These feel like something your grandmother would’ve made if she had Pinterest and oat flour in the 50s.
Let’s Talk Oat Flour
Oat flour might be the unsung hero of gluten free baking. It’s light, nutty, naturally sweet, and super easy to work with. The best part? If you’ve got oats and a blender, you’ve got oat flour.
I like to use certified gluten free rolled oats—just blend them up until they’re fine like flour. You can also buy oat flour pre-made from brands like Bob’s Red Mill or Arrowhead Mills. It should feel soft, not gritty. If it’s gritty, keep blending.
Oat flour holds together way better than almond flour or coconut flour in thin recipes like crepes. It gives a nice bendy texture, doesn’t crumble when rolled, and has a mild flavor that goes with both sweet and savory fillings.
And if you’re wondering if it’s healthy—yes. Oats are full of fiber, keep you full, and don’t spike your sugar
How to Fill and Serve
Lay a warm crepe flat. Spoon a few tablespoons of your spinach feta filling down the center. You can fold it like a taco, roll it like a burrito, or just fold in half like a classy omelet.
Want to get fancy? Sprinkle with extra feta or a drizzle of olive oil on top. Add chopped herbs if you’ve got ‘em. Or a soft-fried egg if you’re living your best brunch life.
These are best warm, but they reheat well. You can microwave for about 20 seconds or warm in a low oven. Don’t fry them again or they’ll dry out.
You can also meal-prep them. Just keep the crepes and filling separate in the fridge and assemble when ready. The batter also keeps well for 2 days in a covered jar.
This recipe feeds 2 hungry adults or 3 normal ones. If you’re cooking for more, just double the ingredients. They go fast.
Why These Work for Gluten-Free Living
Most gluten-free breakfasts are sugar bombs or sad. This one feels like something you’d order at a cozy neighborhood brunch spot—but it’s made in your kitchen and takes less than 30 minutes.
The oat flour gives you fiber and body without the mess of 5-flour blends. The eggs give the crepes strength, the milk keeps them tender, and the olive oil makes them flexible and golden.
The spinach gives it vitamins, the garlic makes it pop, and the feta adds creamy saltiness that feels way more indulgent than it really is.
You’re not left with a soggy pile or a dry, crumbly mess like some gluten free recipes. These crepes actually roll, actually taste good, and actually make you feel like you can eat gluten free without giving up good food.
Real-Life Uses
Here’s how I actually use these during the week:
Weekday brunch when I have leftover greens in the fridge.
Work-from-home lunch with a side of olives or pickles.
Make-ahead breakfast wrapped in foil and tossed in the toaster oven the next day.
Quick dinner when I don’t want meat but want protein.
Grab-and-go wrap with scrambled eggs inside for morning errands.
They’re super kid-friendly too. If your kids don’t like spinach, just fill with cheese. Or sneak in the spinach. You didn’t hear that from me.
Want sweet instead of savory? Ditch the garlic and spinach. Fill with peanut butter and banana. Or fresh strawberries and whipped cream. Oat flour crepes play nice with everybody.
Final Tips from a Gluten-Free Cook
Don’t skip the batter rest. It makes the crepes hold together better.
Use a good nonstick pan. Cheap ones won’t flip cleanly.
Keep crepes warm in a low oven. 200°F is perfect while you cook the rest.
Make extra and freeze. Stack with parchment between, freeze flat, reheat in a dry pan.
Grind your own oat flour if you can. It tastes fresher, and you control the texture.
And if you’re wondering, yes—these crepes pass the “husband test.” Mine didn’t even know they were gluten free the first time. He just said, “Whoa, are there more of these?”
Print
Gluten Free Oat Flour Crepes (Spinach & Feta)
- Total Time: 25 minutes
- Yield: 6–8 crepes 1x
- Diet: Gluten Free
Description
Soft, savory crepes made with gluten free oat flour, filled with sautéed garlic spinach and creamy feta. A quick, satisfying dish perfect for breakfast, brunch, or a light lunch. Naturally gluten free and made with fresh, real ingredients from your kitchen.
Ingredients
For the Crepes:
1 cup gluten free oat flour (just ground oats)
1 ¼ cup milk (I use whole milk, but dairy-free works too)
2 large eggs
1 tablespoon olive oil (plus extra for the pan)
Pinch of salt
For the Filling:
1 tablespoon olive oil
2 cloves garlic, finely chopped
5 ounces fresh spinach (baby spinach preferred)
½ cup crumbled feta cheese
Pinch of black pepper
Optional: squeeze of lemon, chopped fresh herbs like dill or parsley
Instructions
Grab a medium mixing bowl. Whisk the oat flour and salt together just to break up any lumps.
Crack in the eggs. Pour in the milk and oil. Now whisk… and keep whisking. You want it smooth—no lumps, no streaks, just a nice thin batter. It should feel like melted ice cream. If it’s too thick, add a splash of milk.
Let the batter rest while you prep the filling. This helps the oat flour absorb the liquid and gives you better crepes.
In a skillet, heat your olive oil over medium. Toss in the chopped garlic and let it sizzle for about 30 seconds. Don’t let it burn.
Add the spinach, and stir. It’ll wilt fast. Once it’s all soft and bright green, kill the heat. Toss in the feta and a pinch of black pepper. Stir it up so the cheese melts slightly but stays chunky. Set aside.
Time to cook. Heat a nonstick pan over medium. Wipe it with a bit of olive oil using a paper towel.
Pour in a scant ¼ cup of batter and immediately tilt the pan in a circle to spread it out thin. Think crepe, not pancake. You want it to look like a soft golden disc.
Let it cook for 60–90 seconds. You’ll see the edges lift a little and maybe some bubbles.
Flip with a thin spatula. Cook the second side for 30–45 seconds.
Stack them on a plate and keep going till the batter’s gone. You should get about 6–8 crepes
Notes
You can use homemade oat flour by blending certified gluten free oats until fine.
Letting the batter rest for 10–15 minutes makes crepes more flexible.
These reheat well and can be made ahead.
For a dairy-free version, use plant-based milk and swap feta with a vegan alternative.
Add a squeeze of lemon or fresh herbs like dill for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 crepe (based on 8 crepes)
- Calories: 135 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
