Healthy Crepes the LAZY way (My New Favorite Breakfast!)

Today I’m going to show you how to make healthy sheet pan crepes — no flipping, no fuss!

This easy method gives you perfectly thin and flexible crepes. They’re super simple to prep and made with wholesome ingredients.

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SHEET PAN CREPES RECIPE
2 eggs
1.5 cups milk (360ml)
1 tsp vanilla extract
2 tbsp melted butter
1/4 tsp salt
1 cup oat flour (or blended oats) 100g
2 tbsp spelt flour
2 tbsp tapioca or cornstarch

NUTRITIONAL INFO (per large crepe):
520 calories, fat 24g, carb 55g, protein 20g

Instructions:
In a large mixing bowl, whisk together the eggs, milk, vanilla, melted butter, and salt.

Add the oat flour, spelt flour, and tapioca (or cornstarch), and mix until you have a smooth, thin batter.

Set the batter aside for about 20 minutes. This gives it time to thicken slightly while you preheat your oven and prepare the pan.

Preheat the oven to 450°F (220°C). Lay a large piece of parchment paper on top (this helps with easy removal later).

Give the batter a quick stir, then pour half of it into the prepared pan. Spread it into a thin, even layer.

Bake for 5 minutes, or until the edges start to pull away and look lightly golden. (No need to flip!)

Carefully remove the pan from the oven and slide the crepe—still on the parchment—onto a work surface to cool.

Repeat the process with the remaining batter, using a fresh piece of parchment paper for the second round.

Once cooled slightly, cut the crepes into your desired size (a pizza wheel works great!).

Serve with your favorite healthy toppings—sweet or savory!