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.

EatingWell Magazine, November 2020


Recipe Summary

25 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Place a baking sheet in the oven and preheat to 200°F.

  • Whisk egg, milk, oat flour, butter and 1/8 teaspoon salt in a medium bowl until smooth.

  • Coat a medium nonstick skillet with cooking spray and heat over medium heat. Add 1/4 cup of the batter, swirling to coat the bottom of the pan. Cook until the top is dry to the touch, about 2 minutes. Flip the crepe and spread 1 tablespoon pesto over half of it. Top with 1/4 cup cheese. Fold the other half of the crepe over the fillings and cook, flipping once halfway, until the cheese is melted and the crepe is browned, about 2 minutes more. Transfer to the oven to keep warm. Repeat with the remaining batter, pesto and cheese, coating the pan with cooking spray each time.

  • Whisk oil, lemon juice, pepper and the remaining 1/8 teaspoon salt in a large bowl. Add greens and toss to coat. Serve the crepes with the greens.


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.

Nutrition Facts

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.