Healthy Oatmeal Spinach Crepes

How to Make Spinach Crepes

Watch the full video recipe to learn how to make these healthy spinach oatmeal crepes. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Why You’ll Love My Easy Spinach Crepes

• My YouTube video showing how to make these spinach oat flour crepes has amassed 195k+ views, so you can rest assured this is a tried-and-true recipe.
• Using a high-powered blender makes short work of this recipe—you’ll have a batch of healthy crepes that are ready for stuffing in just 20 minutes!
• Once you have a stack of crepes made, your meal options are nearly endless. Use them to turn my healthy chicken salad or avocado tuna salad into a handheld wrap, or satisfy your sweet tooth with homemade Nutella and banana slices. Read on for more ideas!

Ingredients & Substitutions

• Oat Flour – I typically just blitz rolled oats in my high-speed blender to make my own, but you’re welcome to buy store-bought to save a step.
• Sugar – While this is totally optional, adding a teaspoon of sugar to the batter helps promote beautiful browning in the pan.
• Eggs – Eggs act as a binder and give these crepes a nice little pop of protein. Unless otherwise specified, I always use large eggs which are approximately ¼ cup apiece. 
• Milk/Water – The added fat in milk will yield a more tender texture, but you can just as easily use water if you prefer.
• Spinach – You can use either baby spinach or trimmed mature spinach. In a pinch, frozen spinach also works—it just won’t yield the same verdant green crepes as fresh.

Why Oats?

Rolled oats and oat flour are both considered whole grains and are excellent sources of fiber. (See? I told you these were healthy crepes!) While oats themselves are naturally gluten-free (making them a great option for celiacs), make sure to read your labels—many facilities that process oats also process gluten-containing ingredients.

Optional Variations & Dietary Adaptations

• More Fiber & Protein – To add more muscle-building power to the spinach crepes, add 2 tablespoons of chia seeds and an extra ¼ cup of milk or water to the mix.
• Savory – Add your own flavorful spin by exploring your spice cabinet. Try adding warming cumin or turmeric, or a pop of herbaceousness with Italian seasoning. And don’t stop there—you can mix & match herbs and spices to your heart’s content!
• Sweet – If you’re making these colorful crepes for your kids, mask the mild earthy flavor of spinach by adding 1-2 tablespoons of your preferred sweetener (e.g. maple syrup, honey, or sugar). 

Expert Tips & Tricks 

• Use a large, flat, non-stick pan for the easiest flipping, then swirl it around as soon as you add the batter to get your green crepes nice and thin. 
• No non-stick? No problem. Add a generous drizzle of oil to the pan before adding the crepe batter.
• Make your morning easier by making the batter up to a day in advance. It will keep well in a covered container in the fridge for up to 24 hours.

How to Serve

These spinach oatmeal crepes are just as versatile as my gluten-free quinoa crepes, so have fun experimenting with different fillings. They’re great with savory options like protein-packed cottage cheese, melty brie, creamy egg salad, or fluffy scrambled eggs.

Prefer a sweeter breakfast? Pair cottage cheese with fresh fruit, homemade peanut butter or almond butter with strawberry chia jam, or stuff them with my decadent cottage cheese chocolate mousse, then finish off your plate with a dusting of powdered sugar. 

Storage & Reheating

• Allow any cooked crepes to cool completely to room temperature, then separate them with parchment paper as you make a neat stack. Wrap well in plastic wrap or a large zip-top bag, pressing as much air out as possible without smooshing the crepes.
• Spinach crepes will keep well in the fridge for up to 3 days. Note that some of my readers find that this storage method makes them taste a bit more spinach-y.
• For longer storage, store in the freezer for up to 2 months. Defrost in the fridge overnight as needed.
• To reheat, place a crepe on a microwave-safe plate and top with a second plate to trap the moisture in. Microwave in 20-second increments until heated through.

Common Questions