French Pancakes (Oat Flour Crêpes)

by Mar 26, 2018

I grew up on “french pancakes” and they were always made by the men in my family.  (The memory of my Dad flipping through Joy of Cooking then letting out a laugh at discovering Grandpa B’s “secret recipe” still brings a smile to my face!)   I use oat flour, but pancakes are forgiving, and a great place to experiment with different flours.  Buckwheat is traditionally used for savory crêpes in France and would be a natural switcheroo.  Of course, all-purpose works great too.


This batter performs best if you mix it up and let it sit for 15 – 30 minutes before cooking—I think a rest like this allows the flour to hydrate and results in a creamier, more consistent batter texture.  Cook one at a time in a frying pan and serve with a little jam (optional spritz of lemon!) and a light (or heavy) dusting of powdered sugar.  Keep any leftover batter in the refrigerator for 3 – 5 days.





French Pancakes (Crêpes)

makes about 10


  • 1 cup oat flour whisked to remove any lumps
  • 1/4 tsp salt
  • 1 cup milk whole
  • 1/3 cup water
  • 3 eggs
  • 3 tbsp unsalted butter melted
  • 2 tbsp agave nectar or sugar
  • additional unsalted butter for cooking


  1. In a medium bowl, whisk oat flour with salt to combine.

  2. Combine milk, water, eggs, melted butter, and agave nectar in a 4 cup glass measuring cup or medium sized bowl. Whisk to combine then pour over the oat flour and whisk to combine.  Let batter rest for 15 - 30 minutes before cooking.

  3. Heat 10 - 12" frying pan over medium heat.  Off heat, lightly spray pan with cooking spray then return to stovetop.  Add a dab of butter (1/2 teaspoon-ish), and swirl around in the pan.  Working quickly, ladle approximately 1/4 cup of batter into the pan and tilt to swirl the batter around into a large circle.  Cook until golden brown on the bottom (couple minutes), then flip and cook the other side.  Serve immediately or stack them up on a warm plate to serve all at once.  To serve:  Add your favorite filling and roll or fold the crêpe.  I like a sprinkle of powdered sugar and spritz of lemon.   

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