Oat Flour Crepes with Walnut Date Filling and Sautéed Apples

These soft oat flour crepes are filled with a walnut date spread and topped with maple glazed apples, making it the perfect breakfast for a fall morning!

I love using oat flour for pancakes, waffles, muffins, and crepes!

My kids refuse to eat oatmeal so I’ve found creative ways to incorporate oats into recipes.

I’ve been making these oat crepes for many years and use ground rolled oats for the batter. But all-purpose flour, wheat flour, or a combo of all three can be used.

We usually have it with my chocolate almond spread and topped with fresh strawberries.

However, for a fall twist, I decided to make them with walnuts and dates, maple syrup, and apples.

I don’t know about you, but I’m always looking for breakfast ideas with apples. And these crepes are not only delicious, but also decadent!

It may seem like a complicated recipe because of the long list of ingredients but it really isn’t.

All 3 components can be made the night before and reheated the next morning:

  • Grind walnuts and dates for the filling.
  • Sauté apples for the topping.
  • Make crepes and fill each with walnut spread and keep in the fridge.

Walnut and Date crepe Filling

To make the walnut date spread, start by toasting 1 cup raw walnuts over medium-high heat.

Allow them to cool and then add 3/4 cup of the walnuts to a food processor along with dates, cinnamon, and salt. Keep aside the remaining walnuts for later.

Pulse the mixture until it resemble a paste or leave it coarse and chunky if you prefer. I like it creamier so I add a little milk or water to thin it out.

Then stir in vanilla and some oil. The spread can be used immediately or stored in the fridge for 1-3 days. It can also be eaten cold or at room temperature.

Apple Topping

For the topping, heat some butter in a skillet and add in sliced apples and maple syrup.

Use as much or as little syrup as you want, depending on how sweet the apples are. I always stick with the lower amount of sweetener in my recipes and my family doesn’t complain.

Sauté the apples in the butter until they are golden and soft but still have a bite to them.

Then make a slurry by mixing some cornstarch with water and add to the apples. Once the liquid in the pan starts to simmer, cook for 1 minute to thicken the sauce.

Take off heat and add salt and cinnamon. Use right away or keep in the fridge until ready to use. The apples can be reheated on the stove or in the microwave.

Oat Flour Crepes

For the crepes, start by grinding up rolled oats, sugar (if using), and salt in the same food processor. There’s no need to clean it out from earlier.

Next whisk 4 eggs vigorously in a medium bowl until very frothy. Then whisk in milk, oil, and vanilla.

Finally, whisk in the ground oat mixture and stir vigorously again until you have a smooth lump-free batter. Let it sit for 10 minutes while preheating a griddle or pan over low heat.

When ready to make the crepes, increase the heat to medium and brush on a small amount of oil or butter. I prefer oil because it doesn’t burn like butter. I also use a small scrap of paper towel to do this.

Ladle about 1/4 cup of batter into the pan. Spread it out to a round 6 inch circle using the back of the ladle or by holding the handle of the pan and swirling it around.

Once the crepe is lightly golden underneath, flip it over with a spatula and cook the other side until lightly golden. Place the cooked crepes on a plate or baking dish.

Assembling the Crepes

Spread each crepe with a thin layer of walnut filling. Fold them in half and then half again to make a triangle. Place the crepes in a large oven-safe dish. You will need to overlap them to fit all the crepes.

If eating the crepes right away, cover the pan with foil and keep in the oven. It should be set to “warm” or on the lowest setting.

If you plan to serve the crepes the next day, keep them covered in the fridge.

The next morning, preheat the oven to 250℉ and bake the crepes covered for 15-20 minutes until they are warmed through.

To serve these delicious crepes, arrange 3-4 on a plate. Then top with the warmed apple topping, some chopped walnuts, and a dash of cinnamon.

I like to add a dollop of sour cream. It may seem weird, but If you ever had sour cream apple pie, you’ll understand. Yum!

If you love apples and walnuts and the warm flavors of fall, try out this recipe!

What My Kids Say:

11 yo: The filling is sweet with a delicious walnut taste, the crepes are soft and thin, and the apples are sweet.
8.5 yo: It is creamy, crunchy because of the walnuts, and chewy because of the crepes.

Here are some Other Oat Flour Breakfast Recipes

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Nutty Apple Oat Bars
These chewy and soft bars are filled with apples, nuts, peanut butter, and oats making them the perfect breakfast or after-school snack!
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Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.

Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples

Joby’s Test Kitchen
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 16 crepes
Calories 227 kcal

Ingredients
  

Walnut Date Spread:

  • cups (180g) raw walnuts (reserve some for topping)
  • 5-8 large pitted dates
  • ¼ tsp cinnamon
  • ⅛-¼ tsp salt
  • 2-3 tbsps milk or water, optional
  • ¼ tsp vanilla extract
  • 2-3 tsps oil, optional
  • 1-3 tsps maple syrup or sugar, optional

Apple Topping:

  • 1 tbsp (14g) butter
  • 2 medium apples, sliced (I leave the skin on)
  • 1-2 tbsps (15-30ml) maple syrup (use more if apples are very tart)
  • ¼-½ cup water
  • 2-3 tsps cornstarch
  • pinch salt
  • dash cinnamon

Crepes:

  • cups (240g) rolled oats
  • 1-3 tsps sugar or maple syrup, optional
  • ½ tsp salt
  • 4 large eggs
  • 2 cups (480ml) milk
  • 1 tbsp (15ml) oil
  • dash vanilla
  • butter or oil for pan

Instructions
 

Walnut Filling:

  • In a skillet placed over medium heat, toast the walnuts making sure not to burn them. Take off heat and let cool.
  • Add ¾ cup toasted walnuts, dates, cinnamon, and salt to a food processor. Press “pulse” several times until mixture resembles a paste. For a creamier spread, add a few tablespoons of milk or water to thin it out. Or leave coarse and chunky if you prefer.
  • Add vanilla and oil (if desired). Use immediately or store in fridge for 1-3 days. Can be used cold or heated in microwave for 15-20 seconds to bring to room temp. Chop the remaining ¼-½ cup walnuts and set aside for later.

Apple Topping:

  • In a small skillet, heat butter and add apples and maple syrup. Sauté apples until golden.
  • Mix the cornstarch with the water and add to the apples. Once the liquid starts to simmer, cook for 1 minute to thicken the sauce.
  • Take off heat and add salt and cinnamon. Use right away or keep in fridge. Can be reheated on the stove or in the microwave.

Oat Crepes:

  • In a food processor, grind together oats, sugar (if using), and salt.
  • In a medium bowl, whisk eggs vigoursly until very frothy. Whisk in milk, oil, and vanilla. Slowly whisk in the ground oats and mix until you have a smooth lump-free batter. Let sit.
  • Heat a pan (crepe, non-stick, or flat cast iron griddle) over low heat. After about 8-10 minutes, increase the heat to medium and brush on some oil or butter. (I prefer oil because it doesn’t burn like butter. I also use a small scrap of paper towel to brush it on.)
  • Using a ladle, pour ¼ cup batter onto the pan. Use the back of the ladle to spread out the crepe to a large 6-8 inch circle. If your pan is light enough you can hold it by the handle and tilt and swirl it around until you have a round crepe.
  • Once it’s lightly golden underneath, use a spatula to flip it over, and cook the other side until lightly golden. Place them on a plate.

Assembly:

  • Spread each crepe with a thin layer of the walnut filling. Fold in half and then half again to make a triangle and place in a large oven-safe dish. You will need to overlap them to fit. Cover with foil and keep in oven set to “Warm” or the lowest setting.
  • If eating the next day, keep them in the fridge. The next morning, preheat the oven to 250℉ and bake covered for 15-20 minutes until the crepes are warmed through.
  • To serve, arrange 3-4 crepes on plate and top with warmed apple topping, some chopped walnuts, a dash of cinnamon, and a dollop of sour cream, yogurt or whipped cream.
Keyword apples, crepes, dates, oats, walnuts

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