Traditional crepes use all-purpose flour, so we swap in oat flour to create a gluten-free crepe recipe just as delicious as the original. Swirling the pan before the batter sets up helps you get thin, foldable crepes to hold in all the flavorful fillings, such as our tomato pesto and Cheddar.
To make ahead: Refrigerate batter (Step 2) for up to 2 days.
Tip: Using oat flour in these savory crepes makes them gluten-free (look for bags marked certified GF if that's a concern for you). If you already have oats on hand, you can make your own flour by pulsing 1/2 cup oats in a food processor until finely ground.
1 crepe & 1 cup salad
280 calories; fat 20g; cholesterol 84mg; sodium 533mg; carbohydrates 14g; dietary fiber 3g; protein 12g; sugars 3g; niacin equivalents 0.7mg; saturated fat 9g; vitamin a iu 2138.3IU.