I’m officially addicted to blender protein oat crepes as an ultra-fast, high protein breakfast. Given the number of different possible flavor combinations – they can stay in rotation without getting boring.
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Important Recipe Notes
Make sure the pan is warmed up to moderate temperature before spraying with cooking spray and adding the mix (at lest 3-4 minutes). An 8″ nonstick is the perfect size.
Do not over-blend the oat-egg mixture, if you do it will get very frothy, resulting in a more spongy, pancake-like texture.
This recipe makes 4 thick crepes (more on the pancake side), or 5 thinner crepes. Go with 5 if you have the time.
Blender Protein Oat Crepe Flavors
For the standard recipe, simply add 0.5 – 1 tsp. of cinnamon to the blender with the eggs and oats. They taste amazing with fruit – I recommend putting 1/2-1 cup of frozen berries in the microwave for around a minute and then dumping on top with a little more cinnamon.
For chocolatey crepes, reduce or eliminate cinnamon and add 1 tbsp. of dutch process cocoa. If you want to offset the richness of the cocoa, add a small amount of dry sweetener of choice.
For tomato basil crepes, omit the cinnamon and instead add 2 tsp. tomato paste and 2 tsp. dried basil. Italian seasoning would work well too. Really, you could add any spice blend to the mix considering the egg and oat has a neutral flavor. For example pizza, green goddess, nutritional yeast (for a cheesy/nutty flavor).
Filling Ideas
Warmed fresh or frozen fruit – cherries or any type of berries are amazing (adds carbohydrate)
Natural peanut, almond, cashew, or sunflower seed butter (adds fat) or make a topping with water and peanut butter powder
Greek yogurt – for example Oikos Triple Zero (adds protein)
For savory crepes, roll in greens such as arugula, mushrooms, tomato, Canadian bacon
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