Oat Milk Crepes

A very traditional tasting crepe, with a twist!

In high school my french class made a lot of crepes. It doesn’t get much better than making crepes (and eating crepes) during class! In terms of these crepes, I rarely ever have milk on hand so I usually make crepes with some sort of plant milk alternative. These crepes are made with oat milk. And they are delicious! I challenge you to make them and see if you can taste the difference.

Oats have very healthy qualities. In their paper, “Optimization of Enzymatic production Process of Oat Milk Using Response Surface Methodology” authors Aashtha Deswal et al. point out these qualities, “oats are a good source of protein, fat and soluble fibre, B-glucans which can act as a fat replacer and stabiliser (610). They also highlight how oat protein compares to other cereal products, “oat protein is considered to be more nutritious than most cereals consumed today” (Deswal et al. 610). Creating a ‘milk’ out of oats is difficult because it doesn’t want to stay a liquid at high temperatures, “the major portion of oat consists of starch (50-60 %) which has a gelatinization temperature in the range of 44.7 to 73.7 °C posing a problem during the heat processing of oat milk as the liquid milk sets into a gel at high temperature” (Deswal et al. 611). This is where specific additions to oat (and other plant-based milks) are necessary. In the paper “Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products” authors Outi Elina Makinen et al. explain the general process for producing a plant-based milk, “the plant material is soaked and wet-milled to extract the milk constituents, or alternatively the raw material is dry-milled and the flour is extracted in water. The grinding waste is separated by filtering or decanting (340). And there needs to be additions to milks made of certain materials, “depending on the product, standardization and/or addition of other ingredients, such as sugar, oil, flavorings, and stabilizers, may take place, followed by homogenization and pasteurization… (Makinen et al. 340). In turn, highlighting the importance of looking at labels!

Oat milk has been combined with cow milk in different ratios to create kefir. The study, “An Innovative Approach: Cow/Oat Milk Based Kefir” authors Nayil Dinkci et al. studied the possibility of making an oat milk/cow milk kefir, “the aim of this study was to investigate the potential for production of kefir using cow-oat milk mixtures in various ratios (80:20, 60:40 40:60) [during a] 21 day long storage period (178). They believe that the addition of oat milk to the kefir could enhance the kefir, “some recent studies have shown that oat is a suitable substrate for various kinds of lactic acid bacteria and functionality of fermented products, mainly yogurts, could be improved by production of oat-based milk or cow-oat milk mixtures (Dinkci et al. 178). Their findings showed that 20% oat milk addition created the best kefir product, “[the best] kefir products developed in this study was a product with an odour, taste and consistency that were found to be acceptable at maximum addition of 20% oat milk (Dinkci et al. 184). In addition, none of the quality was lost with the 20 % oat milk, “Fermentation with kefir grains led to enough acid development and viable counts similar to the control sample. This study demonstrates a possibility to produce an acceptable and value added kefir based on oat milk that can be alternative to similar market products” (Dinkci et al. 184). I am very curious to try an oat/cow milk kefir. In the meantime I’ll be making these oat milk crepes!

Makes 5 large crepes


½ cup all-purpose flour

½ Tbsp granulated sugar

⅛ tsp salt

¾ cup oat milk (room temp)

2 large eggs (room temp)

1 ½ Tbsp butter, melted plus more

½ cup greek yogurt

2 Tbsp peanut butter

¼ cup almonds, chopped

Handful of blueberries


1. Add all the ingredients to a blender or food processor and mix until combined, do not over mix.

2. In a large non-stick skillet over medium heat, brush with butter and pour ¼ - ⅓ cup batter. Tilt the pan around until the batter coats the entire bottom.

3. Cook until the edges start to lift and browning on the bottom occurs, about one minute. Flip and cook the other side.

4. Repeat until all the batter is finished, stacking the crepes as you go.

5. Whip the yogurt and peanut butter with a hand mixer (or a fork) until combined. Spread about 2 Tbsp on half of a crepe and top with almonds and blueberries. Repeat with remaining crepes.

Works Cited

Deswal, Aastha, et al. “Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology.” Food and Bioprocess Technology, vol. 7, no. 2, 2013, pp. 610–618.

Mäkinen, Outi Elina, et al. “Foods for Special Dietary Needs: Non-Dairy Plant-Based Milk Substitutes and Fermented Dairy-Type Products.” Critical Reviews in Food Science and Nutrition, vol. 56, no. 3, 2015, pp. 339–349.

Dinkçi, Nayil, et al. “An Innovative Approach: Cow/Oat Milk Based Kefir.” Mljekarstvo, vol. 65, no. 3, 2015, pp. 177–186.