Vegan PB&J Oat Crepes

Prep time: 10min
Total time: 40min
Serves: 4
1 cup
quick oats
250 mL
1 can
low-fat coconut milk
400 mL
1 tbsp
flax meal
15 mL
1 tbsp
maple syrup
15 mL
1/2 tsp
baking powder
2 mL
1/4 tsp
1 mL
3 tbsp
canola oil, divided
45 mL
1/3 cup
natural smooth or crunchy peanut butter
75 mL
1/2 cup
raspberry jam
125 mL
dates, pitted and chopped
Per serving: 1/4 of the recipe
28 g
saturated fat
6 g
67 g
41 g
8 g
6 g
220 mg


  1. In blender, pulse oats, coconut milk, flax meal, maple syrup, baking powder and salt just until combined. Drizzle in 2 tbsp (30 mL) canola oil and mix until smooth.

  2. Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of the remaining oil. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 to 2 min. or until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec. to 1 min. or until set. Transfer to plate. Repeat with remaining batter to make 8 crêpes.

  3. To assemble crêpes, spread peanut butter and jam onto half of each crêpe. Sprinkle dates on filling. Fold each crêpe in half, then fold in half again to form a quarter-round. Serve immediately.