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.

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.

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.

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.

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.