In my kitchen, I treat gluten and gluten-free the same. I have quite a few gluten-free recipes on this site but it's not because I specifically made them to be gluten-free. I made them because I liked the flavor those particular elements brought to the dish. I'm not celiac or gluten-intolerant but I still enjoy these dishes. While these grains (and seeds) get the label of "gluten-free" I think it's important to remember that they too have a place in everyone's kitchens. Each one is unique and can add a lot to whatever the dish may be.
You may have noticed by now that I also have a certain love of crepes. While I typically enjoy the sweet variety, I do eat my fair share of savory (like this grilled cheese and asparagus crepe). I enjoy the lightness the wrap brings and how well it can lend itself to both savory and sweet. There's a nice almond crepe in the book but I felt like sharing this easy oat crepe. If you saw yesterday's post on grinding equipment, you may notice that you can make oat flour from rolled oats in a food processor + a little sifting. If I'm not careful, I'll just lather these oat crepes with a bit of butter/honey and eat them just like that.
Also, if you want more sneak peaks at the book, some of my friends have shared a smattering of gluten-free recipes from the cookbook:
Kasey from Turntable Kitchen share my Berry Cobbler with Oat Dumplings (GF)
Grace from The Sunday Table shared my Cinnamon Raisin Amaranth Pancakes (GF)
Ashely from Edible Perspective shared by Espresso Chocolate Doughnuts (GF)
and:
Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
PrintGluten Free Oat Crepes with Tomatoes, Basil, and Goat Cheese
- Yield: 8-10 crepes 1x
Ingredients
- Crepes
- 60g oat flour
- ¼ teaspoon sea salt
- 2 large eggs
- ½ cup whole milk
- 1 tablespoons honey
- 1 tablespoon melted butter, cooled
- Filling (enough for two crepes)
- 1 ounce goat cheese, room temperature
- 5-6 thin slices tomatoes
- 1 tablespoon basil, minced
Instructions
- Whisk together flour, salt, eggs honey, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
- Spread ½ ounce goat cheese on crepe, layer 2-3 tomatoes over cheese and sprinkle with basil. Fold crepe in half and return to skillet and cook on each side until crepes are lightly browning on each side.
Katie says
I love sweet creeps with strawberries and whipped cream!
Ruth Deaton says
Although I will eat any crepe.... my favorite crepe filling is a sauteed mix of spinach, corn, swiss cheese, and chicken (baked, cubed or shredded works)!
Becca @ Amuse Your Bouche says
I love crepes, and that you made them your own with the oat flour! I can't think of a better filling than tomatoes and goat's cheese 🙂
Cassie says
My favorite crepe filling is mushrooms, spinach & cheese!
Elizabeth says
These look amazing!! I am not gluten free by any stretch of the imagination, but I will try these with oat flour, I'm sure they taste great!
erin says
Crepes with maple syrup + strawberries used to be my go-to Sunday morning breakfast 🙂 Definitely need to try with oat flour!
Melissa says
strawberries and nutella!
Robin says
Bananas and almond butter
C says
I love filling sweet crepes with yogurt, cinnamon and crunchy granola with pepitas!
Shannon says
I love a classic - strawberries and chocolate!
Taylor says
I'd fill these crepes with peanut butter, bananas, and chocolate. Yum!
krystal says
These look tasty. It may be time for me to take a shot at making crepes!!
krystal says
Oh .... and I'm a savory fan so some kind of soft cheese and greens!
Amy says
I love this idea! I'm always looking for a crepe/pancake GF recipe that's not super high in sugar or calories! This is DEF one to try!
renee (will frolic for food) says
brilliant post, love! i've been curious about making gf crepes as of late. i think i might try this for lunch today. it seems so much easier than i imagined it to be! i guess my favorite sweet crepe filling is probably chèvre and sour cherry or blackberry jam, and then savory is probably grilled asparagus and heirloom tomato and feta. <3
erin says
There's really nothing to it! It's all about the balance of flour and liquids. The almond crepes from the book are my favorite dessert crepe!
Erika says
I'm so unoriginal and have to say nutella and banana!
Shannon says
Banana/nutella!
Dominique says
I love raspberry preserves and nutella!
Katelyn says
Balsamic roasted strawberries would be my preferred filling
Brittany B says
strawberries + nutella!
Kayte CookWatts says
Smoked blue cheese,mushrooms, sun dried tomato, and garlic spinach.
Julie says
yum : )
kyenne says
favorite filling is grilled peaches and mascarpone
Beth Grim says
I love your blog and recipes and look forward to buying your book. Everything I've seen about it so far looks fantastic!
erin says
Thank you, Beth!
maja says
I would fill these with mushrooms and harissa! They look beautiful and moist.
Mary K. says
Yum, these really look good-definitely will try it. I like the other suggestions from the comments too.
Alexandra says
I'm a simple gal when it comes to crepes. Sugar, a squeeze of lemon and some melted butter, and I'm good to go!
Dana says
My favorite crepe filling is good dark chocolate and fresh strawberries.
Meg @ Beard and Bonnet says
These look and sound amazing!!!
Katy says
I love savoury breakfasts and this one looks so simple and beautiful. Oat crepes taste delicious and especially because they're a little more filling, since crepes can be super light sometimes!
Monika says
Savory: maybe some sauteed zucchini/onion/mushroom mixture also with goat cheese. Sweet: lemon curd! nutella!
Bonnie says
I love simple lemon and sugar crepes, fried in butter. Oh bliss...
Shari says
Mushroom & asparagus.
Lynn @ The Actor's Diet says
I rarely see this filling at fancy crepe places - but I love peanut butter and jelly.
Sandra Lea says
I love mine filled with roasted veggies.
Archana says
I prefer savory food.
My choice of filling would be peanut butter with curry leaf powder (Indian, can be found in grocery stores) / chutney or chicken curry or mixed vegetable curry.
This is how we do crepes in our household and nobody in the family has a sweet tooth because we are not used to it.
Jennifer says
I love bananas in a crepe... but the goat cheese in this one has me very intrigued!
Katie H says
Baked cinnamon apples
Carolina says
for savory crepes, this sounds like a new favorite filling. although, for sweet crepes dark chocolate and raspberries never fails!
Anna says
I love crepes filled with nutella and strawberries!
An says
banana and nutella crepes for sweet
ham and gruyere for savory! can't go wrong with simple...
Julie says
Good Morning Erin, thank you again for the opportunity to enter. I enjoy crepes with fresh berries and a maple syrup, but will be trying your recipe soon : )
Have a great day!
Julie
Eva says
Tried this recipe and it is my new favorite!
Goat cheese makes it so delicious. <3
erin says
That's awesome, Eva! Glad there's another goat cheese lover out there 🙂
Cindy says
Buckwheat crepes with salmon & greens.
Claire says
Lemon and sugar 🙂
Eri says
I love simple berries (Boring, I know) but I once did an awesome portobello mushroom and goat cheese crepe. Fresh herbs would have taken it to the next level! I'll have to try this recipe.
Natasha says
Shouldn't these oat crepes look darker/greyish, because of the oat flour?
erin says
Hi Natasha, not sure why they would be! Oat flour is fairly light and closely resembles the color of wheat flour.
Codrut Turcanu says
Wow, what a crazy giveaway!
Never tried crepes with asparagus, that's something to look forward soon 🙂
Donna F. says
strawberries and goat cheese
Adele says
Veggies sautéed in coconut oil.
maria says
i recently went gluten free for dietary reasons, and i've been loving all your gluten free recipes recently! i'm definitely going to have to get a copy of your book.
a younger (less healthy) version of myself loved to pile whipped cream, chocolate sauce, & colorful sprinkles in my crepes. now i'm more of a savory crepe fan, and the basil + tomato combo is always a winner. i bet these would be great with a balsamic reduction too!
Eileen says
These crepes are such a great idea! What an amazing and simple lunch--especially when the summer tomatoes ripen. I love all kinds of different crepe fillings, but I think my favorites have scrambled egg and veg. Egg and spinach is especially classic. Thanks for the giveaway opportunity!
Dandi D says
My favorite fillings are cream cheese and chocolate!
coral says
lemon, ricotta cheese, radishes, and a whole lot of fresh herbs from the garden. I think that would be delicious along side a salad!
Abby says
I love peanut butter and honey with fresh berries!
Kendra says
I also have an obsession with crepes - you can put just about anything in them!
Brooke says
Nutella for sure!
Yoojin says
I've been on a savory kick lately, so my favorite crepe filling would have to be the combination of sauteed mushrooms and carmelized onions!
Tara says
Anything veggie based. Fresh herbs are a must too!!
Chelsea says
I love crepes filled with lots of strawberries and a drizzle of honey!
lottie says
I love ricotta and spinach!
Amanda Paa says
my favorite filling is fresh ricotta with pear butter. i just got the wondermill grain and can't wait to use it with your new book!
Kristen D. says
I love matcha pastry cream with ripe banana!
Emily says
Just bought ingredients to make this after reading this post this morning! Thanks for the inspiration.
Linda says
Lovely recipe! Kind of a combination of sweet and savory: gorgonzola blue cheese with pears caramalized in honey and vanilla with roasted walntus and fresh thyme.
Sarah W. says
Bananas and nutella! Oat crepes sound delicious! I have to try them!
Rachel Tilly says
Great giveaway! I live the nuttiness of oats. I love your idea for a savory crepe. I would definitely try it that way. For breakfast, I think it'd be good with a later of almond butter, drizzle of honey, and sliced strawberries. Yum!!
Lori says
I go savory- zucchini and gruyere! Thx for giveaway!
Mary Ann says
I'd use any fruit I have on hand. Right now, strawberries and blueberries. Warmed in a saucepan with a little butter and sweetener and there you have it!
Angela says
Thank you for this recipe!
What would I fill? Well it would depend on a mood of sweet vs. savory...
Sweet: Peach, Pecan and brown sugar (a sort of 'peach cobbler' style)]
Savory: Ricotta, artichoke and freshly ground pepper. Simple!
Lauren says
Hi Erin,
Did you see this?
http://www.theguardian.com/lifeandstyle/2014/jun/09/10-best-vegetarian-vegan-bloggers
I was very happy to see you on there, I love your recipes and am forever telling people about your site!
Lauren
erin says
I did happen to see that 🙂 Thank you Lauren for the kind words!
Patricia O says
How to decide?? Probably sweet first, since I haven't made creeps yet and have a sweet tooth lately... Berries?
Mary says
Oh Ella - these crepes look amazing! I've printed out the recipe and on my way to find some oat flour!
mary
Brenna B. says
I would have to say that sweet crepes stuffed with greek yogurt and topped with maple syrup and fruit is my favorite!
lacey says
I would love to eat them with tomatos and pesto, yum.
Kristen says
Cooked peaches with a little bit of cinnamon.
keely says
i love savory crepes - caramelized onions mushrooms and thyme.
Annie says
I'd love to try them with za'atar roasted eggplant and onions, with tahini spread and feta!
aimee says
my favorite crepe filling is alwayssss chocolate and strawberries.
Ann says
I would love to fill them with homemade almond butter, or quince and rosemary!
Allison says
I would love to try a jam filling, perhaps for a brunch or light dessert. These look delicious!
Letty says
my fave crepe filling? Goat cheese with green chiles, corn, and diced zucchini.
Stephanie says
Apple compote or Nutella are my go-to's!
Rachel says
These look so good! I love savory crepes, with veggies...onions, mushrooms, and asparagus sound like it'd be delicious right now!
Melissa says
The Tomato, Basil, and Goat Cheese look so yummy in it and all the other suggestions are looking tasty too...I will have to try these soon!
Lysie says
I do vegan and savory. Any type of fake cheese will do -- cashew, tofu, cauliflower -- and some greens sauteed with onion. Your GF recipe looks great and easily made vegan. Thanks!
Natasha says
Any kind of cooked fruit!
[email protected] says
These look so good. I will try them tomorrow for breakfast!
alicia says
Sugar, lemon, & butter.
Rebecca says
I do love a savory crepe, but Nutella wins!
Leah says
yum! We were just in Paris and I was all googly-eyed over all of the crepes there on the street. I would enjoy these with almond butter and jam 🙂 I know that is kind of random but just sounds good to me at the moment!
Lauren @ Farm Casual says
I've been looking for a good savory crepes recipe! And so many of my friends are gluten-free. I am so excited to make this.
Rebecca says
I love the traditional lemon and sugar, but would like to incorporate more savory options to my crepes.
Lana says
honey!... but I really don't eat crepes all that often 🙂
She says
These looks so good! I will make this one night.
Maggie says
I love all crepes, but you can't go wrong with some nutella. My favorite breakfast treat from France 🙂
Nelli says
A sauerkraut/carrot/onion filling!! Delicious & nutritious!
Maggie says
I'd fill them with pumpkin seed butter.
Caitlin says
Love all crepes, but there is something about savory ones. Particularly enjoy spinach, mushroom and cheese.
Sarah says
Love the crepes! Thanks for the idea!
Baking Mgique says
These crepes are amazing! I also made them with spinach in a mixer, and it brougt a little more sweetness to the crepes. Delicious! I have a glutenfree blog and are always happy when I find great gluten free recipes.
http//:www.bakingmagique.wordpress.com
Ronna Lund says
I would make these for breakfast filling them with scrambled eggs made with green onion, minced garlic, feta cheese, spinach and a few halved grape tomatoes.....mmmmmmm.
samantha says
Used homemade oat flour I had on hand. It gave the crepes a bit of a nutty flavor and added texture to my crepes (since my oat flour wasn't super fine). Served with almond butter and melted dark chocolate. Great recipe!
★★★★★
RedFox says
Most often they get eaten with jam or honey but one of the yummiest versions are crepe rolls filed with spinach, tomato (cooked together so the tomato gets soft) and mozarella cheese. Put in a baking pan and covered generously with cheese (the kind that melts well), and put in the oven for a while. So yummy. 😀
Pamela Bailey-Laupper says
The title says, 'Gluten Free Oat Crepes with Tomato, Basil, and Goat Cheese' but then it says cream cheese in the instructions - is it just a typo?
BTW - they look delish, I am intrigued.
erin says
Ah, yes! I just fixed it- it's goat cheese!
Jill Roberts @ WellnessGeeky says
This gluten free oat crepes with tomatoes basil and goat cheese looks absolutely fantastic. Beautiful photos, too. I look forward to trying this. Thx for sharing Erin!
Sasha says
These crepes turned out so well. My children loved them with apple Honey cinnamon and cottage cheese. Thank You!
Bella Hardy says
This is so yummy and interesting gluten-free oat crepes with tomatoes basil and goat cheese. I tried this kind of recipe before but this is unique.
★★★★★
Christina Moore says
These crepes look delicious; and after trying out your recipe, I can confirm they taste even better. I like trying out various crepe recipes, being an all time favorite for me. I was curious to see how a gluten free version would taste like; and I am impressed.
Marina says
Hi and thank you so much for sharing this recipe! I just made these for my partner and he loved them!
★★★★★
Maureen says
Why are all of the ingredients in Imperial measure and the flour is in grams? How much is 60 g in cups? Would love to make these but don’t know how much flour to use!
Erin Alderson says
60g is about scant 1/2 cup.
Theresa Giddens says
Would the caprese recipe work with fresh mozzarella cheese instead of goat cheese? I'm wondering if the mozzarella cheese would be too wet