Ready, set, drool over these Brown Sugar & Maple Oatmeal Crepes! Light and fluffy with a hint of crisp, these oat-based beauties are a game-changer for your breakfast routine. They pack a flavor punch with the sweet, spicy duo of brown sugar and maple. Think weekend brunch meets classy creperie – and it’s all gluten-free.

Y’all know I love me some Bob’s Red Mill products. This is yet another amazing recipe that I partnered with them on because I think their products are second to none. To make this recipe magic I used their Brown Sugar & Maple Instant Oatmeal.

Need Some Quick Meal Ideas?

Hey there, looking for a quick meal plan or just a bit stumped on what to serve alongside these brown sugar & maple oatmeal crepes? Don’t fret, darling, I’ve got you covered! Here are some tasty lineup that slaps. It’s giving you everything you need, from an enticing entree to a pick-me-up beverage.

  • Side: Sweet Potato Breakfast Hash: This isn’t just any hash, y’all. Sweet potatoes provide a hint of sweetness that will echo the flavors in our crepes, while adding a savory spin. Perfect balance? I’d say so!
  • Eggs: 5-minute Cheddar Cheese Omelet: Oooeee, who doesn’t love a good omelet? Quick to whip up, this fluffy cheddar cheese omelet will add a creamy, savory note to your meal, making the sweet crepes even more of a treat.
  • Drink: Maple Oat Milk Latte: Now, this is where it’s at! This latte is creamy, subtly sweet with maple syrup, and oh-so-perfect to wash down your bites of crepes, hash, and omelet.

Crepes with a Twist: Oatmeal Edition!

What up, y’all! I’m about to spill the tea on a breakfast game-changer I’ve been enjoying recently. Ya girl has been getting down with oatmeal at least twice a week – you know older you get the more fiber you need honey. But, I woke up one day and thought, “How about we remix this oatmeal gig a bit?”

Then, as if by some foodie fairy godmother magic, I stumbled upon an oatmeal crepes video on TikTok. That’s right, fam, oatmeal in a crepe! Wild, right? Now I had to put my spin on it. I grabbed my Brown and Maple Instant Oatmeal, got to mixing and guess what? They were bomb!

Let me just state a disclaimer that these are not going exactly mimic traditional crepes because we are essentially using oat flour. No matter how many times I tested the recipe they came out a tad thicker then tad thicker and fluffier than classic crepes. The flavor and texture will be closer to that of oatmeal just in a uber-flat pancake. Even still, they are delicious!

The oatmeal crepes are soft yet slightly crisp around the edges, the brown sugar and maple combo is giving cozy autumn vibes and sweet melody, all wrapped up in each bite. It’s like your childhood breakfast just grew up and became that girl! They’re easy to whip up, and let’s not even get started on the fact that they’re gluten free too. BONUS!

Let’s Talk Oats

You know how much I adore jazzing up oatmeal, right? Remember that bananas foster oatmeal we whipped up? Yum! Oatmeal is like the silent hero of our pantry – it has this beautiful nutty flavor that cozies up just right with both sweet and savory fillings.

Think of it like the culinary version of a warm hug on a cold day. My policy the good results in all recipes is to start with the best ingredients. That’s why we’re using Bob’s Red Mill Instant Oatmeal for our recipe. Not only does it pack all that lovely oat goodness into a handy package, but it’s also got all the flavor fixins alredy perfectly proportioned and it’s gluten-free. A win-win for our friends with dietary restrictions!

What You’ll Need For This Recipe

  • Unsalted Butter – It’s unsalted, so we’re in flavor control!
  • Bob’s Red Mill Instant Oatmeal (Brown Sugar & Maple Flavor) – It’s the heart of our crepes, adding earthiness, sweetness, and oh-so-needed texture. Plus, it’s packing its own flavor punch with that brown sugar and maple. Talk about a time saver!
  • Eggs & Milk – You can use dairy milk, almond milk or your favorite non dairy alternative.
  • Optional: Brown Sugar Whipped Cream – Made with heavy cream, brown sugar, vanilla, and salt, this dreamy concoction is not your grandma’s homemade whipped cream. I kid you not, this addition will take crepes to the next level. It’s light, fluffy, and bursting with sweet goodness.
  • Optional: Sugared Peaches – Tossed together with a blend of lemon juice, vanilla, brown sugar, and salt these lightly marinated peaches add a fresh and bright touch to your crepes. You can sub in any fruit of your choice.

How To Make Oatmeal Crêpes

Here’s the quick rundown but more detailed instructions can be found below in the recipe card.

  1. Blend the Bob’s Red Mill Brown Sugar & Maple Instant Oatmeal in a blender or food processor until fine oat flour is formed.
  2. Add your cooled butter, eggs, and milk to the blender and mix until smooth.
  3. Heat a buttered 8-inch non-stick skillet between low-medium and medium heat. Pour 1/3 cup of the batter onto your skillet, twirl to spread thin. Cook the first side for 2 minutes.
  4. Cook the second side for 1:30 minutes and transfer to plate with a spatula. Plate up and repeat until you’re out of batter.

Alright, y’all, let’s talk about this brown sugar whipped cream that’s so good it should be illegal! Trust me, you don’t wanna skip this optional addition to the recipe. It’s like a match made in breakfast heaven when paired with the brown sugar & maple crepes, adding a light and airy sweetness that’ll have your taste buds doing a happy dance.

Brown Sugar Whipped Cream

Alright, y’all, let’s talk about this brown sugar whipped cream that’s so good it should be illegal! Trust me, you don’t wanna skip this optional addition to the recipe. It’s like a match made in breakfast heaven when paired with the brown sugar & maple crepes, adding a light and airy sweetness that’ll have your taste buds doing a happy dance.

  1. In a large bowl whisk together all the ingredients with either a stand mixer with a whisk attachment or an electric hand mixer until stiff peaks form, which will take around 3-4 minutes.

Sugared Peaches

These sugared peaches bring a burst of fresh brightness to the party and perfectly complements everything.

  1. In a medium bowl whisk together lemon juice, vanilla, brown sugar, and salt. Add sliced peaches  and gently toss to evenly coat in the mixture. Let rest until ready to assemble crepes.

How To Fill Crêpes

  1. Lay crepe flat on a plate,
  2. Spread your favorite filling and/or fruit across half the crepe.
  3. Fold in half to secure the filling.
  4. Fold in half again into a fan shape then garnish as you please.

What Are Crepes?

Crepes are these uber-thin, delightful French-style pancakes. Imagine a pancake so light and delicate that it’s practically as thin as lace. Their edges, now those have a little snap to them, crispy and buttery. Delicious!

The big difference between pancakes and crepes is all about the rise! Pancake batter uses a leaven like baking powder to fluff up, but crepes? Nah, they keep it thin and smooth, no leaven in sight. So, it’s fluffy vs. sleek.

Meiko’s Pro Recipe Tips

  • Blend, baby, blend! Your batter should be smooth with not a single oat piece in sight.
  • Give that pan a light butter massage between each crepe to avoid any sticky situations.
  • Easy on the heat, y’all! Too high and you’ll burn the batter before you blink.
  • Don’t flood the pan with batter, just enough to cover the pan lightly like a fancy tablecloth. Otherwise, you’ll end up with raw insides.
  • Flip your oat crepes when they’re set and gently bubbling. Don’t take your eyes off the game, it’s only about a minute to get there.
  • Keep those cooked crepes cozy by stacking ’em up. If they cool down, a quick trip to the microwave under a damp paper towel will warm them right back up.
  • Want to keep ’em apart? Slide a piece of parchment paper between each cooked crepe. But if you’ve been generous with that butter, stickiness won’t be an issue.
  • Size matters! I used a 10″ skillet and got three 8″ crepes. Fold ’em down and they’re perfect for a single serving.

Add Some Flair: Recipe Variations & Customization Ideas

  • Want to keep it basic? Swap out the Brown Sugar & Maple Flavored Oatmeal from Bob’s Red Mill for plain instant oats. Your canvas, your rules, right?
  • Now, for my savory lovers! Pack these oatmeal crepes with some scrambled eggs, sprinkle in some herbs, or spread some cream cheese or goat cheese. Or top these savory crepes with a sauce like pesto or hollandaise.
  • Now, for my sugar fans – dessert crepes are a whole vibe. Get fancy with a drizzle of chocolate or caramel syrup, almond butter, or perhaps a homemade blueberry sauce. Or keep it simple and classic with a sprinkle of cinnamon and powdered sugar, or add slices of banana for a comforting, homey touch.

Storage & Reheating Recommendations

To Store

Just pop them in an airtight container or wrap tightly with aluminum foil and they’re good to park in the fridge for a couple of days. Plan on saving ’em for a rainy day? Slip them in a freezer freezer bag and freeze for up to a month.

To Reheat

If you’ve got ’em stored in the fridge, simply zap ’em in the microwave for about 10-20 seconds at a time, covered with a damp paper towel. You also toast them in an air fryer for a few minutes which I actually prefer.

To Make Ahead

These beauties are all about convenience. Wanna prep for the whole week? Go ahead and make a big batch. This recipe was an immediate hit in my household. My husband love, love, loved the combo of the crepes, whipped cream and peaches. I had to double the batch next time I made them just so I could have a few of my own.

Remember, before you store ’em in the freezer, add a layer of parchment paper between each crepe. They’ll be easier to separate and you can just thaw ’em at room temp when you’re ready to fill and enjoy. A real time-saver for those busy mornings!

More Oatmeal Recipes You’ll Love

Frequently Asked Recipe Questions

Does crepe batter need rest?
Some folks say letting the batter rest can jazz up the texture and flavor. That’s true for your everyday leavened pancakes, aiming for that fluffy cloud-like vibe. But we’re using gluten free oats to make our crepes and with these there’s no gluten to chill out, so you can skip the siesta. If you’ve got that itch to rest, 30 minutes tops should do the trick for flour hydration, but it ain’t mandatory.

Can I make these pancakes dairy free?
Honestly I haven’t test this method but if I were, I would start by using the usual egg swap-ins like chia or flaxseed. I would also swap dairy milk and butter for non dairy milk and non dairy butter.

What size skillet is best for these crepes?
For these bad boys, I used a 10″ skillet, whipped up an 8″ crepe. Now, 8″ may not sound huge, but once you fold ’em, they’re just right. Obviously the larger the skillet the less individual crepes you end up with so if you are looking to stack more, I would use a 6″ pan, but I wouldn’t recommend going smaller than that.

Prep Your Tools & Ingredients

Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.

Gather Your Tools:

  • 8-inch Non stick skillet
  • Blender or food processor
  • Stand mixer or hand mixer

Recipe Prep

  • Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next.
  • Measure out all of your ingredients.

Now It’s Your Turn!

If you’re lookin’ to spruce up your good ole oatmeal, look no further! These Brown Sugar & Maple Oatmeal Crepes are what’s up. Not only are they gluten-free, they’re also a breeze to whip up, fun to customize, and easy to multiply for a crowd.

Grab that whisk and put these words to the test! And when you do, holler back with a comment, and spread some star-love on the rating. Be sure to snap a pic, tag me @meikoandthedish on your socials. I can’t wait to see your spin on it!

Brown Sugar & Maple Oatmeal Crepes (gluten-free)

Author: Meiko Temple
Ready, set, drool over these Brown Sugar & Maple Oatmeal Crepes! Light and fluffy with a hint of crisp, these oat-based beauties are a game-changer for your breakfast routine. They pack a flavor punch with the sweet, spicy duo of brown sugar and cinnamon. Think weekend brunch meets classy creperie – and it's all gluten-free.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, brunch, Dessert
Cuisine French
Servings 4 servings (12 crepes)
Calories 590 kcal


Brown Sugar & Maple Oatmeal Crepes

Sugared Peaches

  • 2 medium peaches, thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla
  • teaspoon kosher salt

Brown Sugar Whipped Cream

  • ¾ cup heavy whipping cream
  • ¼ cup brown sugar
  • ½ teaspoon vanilla
  • teaspoon kosher salt
  • ¼ teaspoon ground cinnamon


To Prepare Crepes

  • Melt 3 tablespoons – microwave or stove, your choice. Just remember to let it cool to room temperature before adding to the other ingredients.
  • To a high powered blender add the instant oatmeal and blend into a fine flour.
  • Add butter, eggs, milk, water, vanilla and salt into the blender and blend until combined and smooth. You may need to scrape down the sides of the blender between blending.
  • Heat up your 8-inch non-stick skillet heated between low-medium to medium heat. Brush the entire skillet with the oil.
  • Pour about ¼-⅓ cup (see notes) of the batter onto the skillet and slowly twirl the pan in a circular motion to help it spread evenly and thin. Cook each side till it’s golden brown, that’s about 2 minutes on the first side, flip and another 1:30 seconds on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to oil the skillet between each crepe.
  • Add your favorite filling (I used brown sugar whipped cream & sugared peaches) across ½ of each crepe before folding into fourths. Or fold into fourths and your favorite toppings or syrups and serve.

To Prepare Peaches (optional)

  • In a medium bowl whisk together lemon juice, vanilla, brown sugar, and salt. Add sliced peaches and gently toss to evenly coat in the mixture. Let rest until ready to assemble crepes.

To Prepare Brown Sugar Whipped Cream (optional)

  • In a large bowl and using a stand mixer fitted with a whisk or an electric hand mixer with a whisk attachment, Whip together heavy cream, brown sugar, vanilla, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Transfer to an airtight container and refrigerate if not used immediately.

To Assemble Crepes

  • Lay a crepe flat on a plate and spread the brown sugar whipped cream across half the crepe.
  • Fold in half to secure the filling and fold in half again into a fan shape. Repeat until all crepes are filled and garnish with powdered sugar.


Calories: 590kcalCarbohydrates: 49gProtein: 13gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 169mgSodium: 253mgPotassium: 472mgFiber: 4gSugar: 31gVitamin A: 1480IUVitamin C: 6mgCalcium: 227mgIron: 2mg
Keyword 1 hour or less, 7up Pound Cake, gluten free crepes, oatmeal crepes
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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5 from 1 vote (1 rating without comment)

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