- 2 TBSP rolled oats (regular or quick)
- 1 C milk
- ½ C water
- 2 eggs
- 1 TBSP butter, melted
- ¼ tsp salt
- 1 tsp sugar
- ½ C all-purpose flour
- ½ C whole wheat flour
Place oats in blender and blend at high for 10-15 seconds to make oat flour. Add milk through sugar and blend till combined. Add all-purpose and whole wheat and blend for 20 seconds. Refrigerate batter for 1 hour.
Remove the batter from the refrigerator and, if it appears to have separated, blend for a brief few seconds to recombine. Heat an 11-12” saucepan over medium heat. When the pan is warm, spray with nonstick cooking spray and add ¼ C batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Set the pan back on the heat and allow to cook until the edges are set and begin to pull away from the pan. Using a rubber spatula, flip the crepe and cook for another 30 seconds. Remove the crepe from the pan and place on a cooling rack.
If you are saving crepes for future use, stack cooled crepes between layers of wax paper and seal in a zip top bag. The crepes will keep in the fridge for 5 days.