Oatmeal Crepes with Lemon and Maple Syrup

Crepes de Aveia com limão e maple syrup

Today is Oatmeal Crepes with Lemon and Maple Syrup day, my favorite combination ever!

Do you know what "umami" is? It's these crepes! ahah

Very thin, soft in the center and very crispy on the edges. I LOVE THEM!

And you know what? They have a TOP secret: they are made with water!

I learned the water trick from a French friend and since then I always make them like this.

The water makes the crepes crispier at the edges and less cloying.

According to my friend, the ideal is to put half milk and half water, but I tried it with water and water (ahah) and they are TOOOOP!

Check out the recipe below.

And if you want another great suggestion for lunch or even brunch, or even breakfast check out these Avocado and Poached Egg Waffles. They are WONDERFUL!

Crepes de Aveia com limão e maple syrup com flores

How do you make these Oatmeal Crepes with Lemon and Maple Syrup?

This recipe is super easy and is perfect for those who don't consume milk or dairy products or for those (like me!), who don't always have milk at home.

It's made with water and the crepes turn out great with crispy edges.

For this recipe you'll need:

  • Oat flour (or crushed oat flakes)
  • Water
  • Eggs
  • Salt
  • Olive oil
  • Lemon
  • Maple Syrup

What are the tricks to getting these Oatmeal Crepes with Lemon and Maple Syrup right?

  1. Grind the oat flakes very well, until a very fine flour is formed. The crepes become softer and lump-free.
  2. Use luke warm water, which helps the flour dissolve well and the batter becomes velvety.
  3. The salt helps to balance the flavors, especially after you add maple syrup as a topping.
  4. If your pan is non-stick, don't grease it. These crepes don't need large amounts of fat.
  5. As you make the pancakes, stir the batter so that the mixture is even. Otherwise, you will end up with some very thin crepes and some super thick ones.

Crepes de Aveia com limão e maple syrup de cima

Let's check the step by step?

Oatmeal Crepes with Lemon and Maple Syrup

These crepes are perfect for breakfast or for a family brunch. Super easy to make and with ingredients that we usually have at home.
Preparation time5 minutes
Cooking time15 minutes
Total:20 minutes
Key words: brunch, pancakes, oatmeal pancakes, oatmeal pancakes with lemon and maple syrup, breakfast, snacks
Porções: 10 crepes


  • 1 cup oatmeal flour crushed oat flakes
  • 2 cups water
  • 2 eggs
  • Salt to taste
  • tbsp olive oil
  • Lemon to taste
  • Maple Syrup to taste


  • Start by adding the oat flour and salt and mix together.
  • Add the eggs, olive oil and water and mix well again.
  • Heat a frying pan over medium heat and pour in ladles of the batter.
  • Cook for 1 to 2 minutes and turn the crepe over and cook for another 1-2 min on the other side.
  • Repeat the process until you finish the batter.
  • Serve with squeezed lemon and maple syrup.


You can store these crepes in the fridge and warm them up in the pan just before eating.
Add some strawberries or other fruit, it's great!
You can make the pancakes with milk or half milk and half water. 

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