Why You’ll Love These Crepes
Gluten-Free Goodness: Made with oat flour, these crepes are naturally gluten-free, offering a nutritious alternative to traditional wheat-based crepes.
Fresh and Flavorful: The combination of sautéed spinach and tangy feta cheese creates a deliciously savory filling that’s hard to resist.
Versatile and Easy: Whether you’re serving them for breakfast, brunch, or dinner, these crepes are quick to prepare and can be customized with your favorite fillings.
Tips for Success
Oat Flour: If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until fine.
Resting the Batter: Allowing the batter to rest helps achieve a smoother texture and better crepe consistency.
Non-Stick Skillet: Using a non-stick skillet makes flipping the crepes easier and prevents sticking.
Customization: Feel free to add other ingredients to the filling, such as sautéed mushrooms, sun-dried tomatoes, or fresh herbs, to suit your taste.
Gluten Free Oat Flour Crepes (Spinach & Feta)
- Total Time: 40 minutes
- Yield: 6–8 crepes
- Diet: Gluten Free
Description
These soft, tender oat flour crepes are gluten-free and loaded with a savory filling of sautéed spinach and creamy feta. Perfect for a light breakfast, brunch, or lunch. Made with pantry staples and fresh U.S.-grown ingredients, they’re a simple way to eat well without missing the wheat.
Ingredients
For the Crepes:
1 cup oat flour (ensure it’s labeled gluten-free)jane at home+1Pinterest+1
2 large eggsPinterest+6jane at home+6The Cooking Foodie+6
1 cup milk (dairy or plant-based)
1 tablespoon olive oil or melted butter
1/4 teaspoon salt
For the Filling:
4 cups fresh spinach, chopped
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup crumbled feta cheese
Salt and pepper to taste
Instructions
Making the Crepes:
Prepare the Batter: In a mixing bowl, whisk together oat flour, eggs, milk, olive oil, and salt until smooth. Let the batter rest for 10 minutes to allow the oat flour to absorb the liquid.
Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with oil or butter. Pour 1/4 cup of batter into the skillet, swirling to spread evenly. Cook for 1-2 minutes until the edges lift slightly, then flip and cook for another minute. Repeat with remaining batter.
Preparing the Filling:
Sauté the Spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
Add Feta: Remove the skillet from heat and stir in crumbled feta cheese until well combined.
Assembling the Crepes:
Fill the Crepes: Place a crepe on a plate, spoon the spinach and feta mixture onto one half, then fold the crepe over the filling.
Serve: Serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.
Notes
Make your own oat flour by blending certified gluten-free oats in a food processor until fine.
Let the batter sit 10 minutes so the oats soak up the liquid—this helps keep the crepes from tearing.
Keep cooked crepes warm by covering them with a clean kitchen towel.
These can be stored in the fridge for up to 3 days. Reheat in a dry skillet or microwave before serving.
To make it dairy-free, use plant-based milk and swap feta with vegan cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Stovetop
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 crepe
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
