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Oat Crepes with Raspberry and Apple Compote, Salted Tahini Caramel and Coconut Cream

Makes: 6

Prep time: 5 minutes

Cooking time: 25 minutes

quick, easy and delicious blender crepe recipe made with simple ingredients!

This recipe was created as a waste free hack, I had some gluten free oat flour leftover and wasn't sure what to do with it. It wasn't a lot so I was planning on making a breakfast style smoothie but then the batter was really thick. I thought I could adjust it and turn it into a flapjack or pancake but they ended up being really thin like a crepe and tasted even better that afternoon. I love creating sweet treats that taste even better after sometime, which these do. I cooked them so that they have a crispy edge and then the inside is soft, fluffy and light. So yum!

Oats are super nourishing for the nervous system and sesame seeds are a great source of fibre and plant protein. Sesame seeds are also packed with B vitamins, calcium, magnesium and zinc. They are known to support healthy bones, reduce inflammation and lower blood pressure as well as boost healthy skin, digestion and are a good source of energy too.

These babies pair beautifully with the tart raspberry and apple compote and the sweet creamy dreamy salted caramel tahini sauce. Plus this deliciousness is also gluten, oil, nut, refined sugar, egg and dairy free.

Let’s cook ☺


Oat Crepes

  • 1 cup gluten free oat flour

  • 1 cup plant based milk

  • 1 banana

  • 1/2 tsp baking soda

  • 1/2 tsp apple cider vinegar (with 'the Mother')

  • 2-3 tbsp sweetener of choice (coconut sugar / pure maple syrup / agave syrup / pure apple juice)

  • Pinch of cinnamon

  • Pinch of pink Himalayan salt

Raspberry & Apple Compote

  • 1 cup frozen raspberries

  • 1 apple - cored, peeled and chopped

  • 2 tbsp filtered water

  • 2 tsp maple syrup

  • 2 tsp lime juice

  • 1/2 tsp vanilla extract or 1/2 pod deseeded (you can even use the vanilla pods that have already been deseeded and stored in coconut sugar, hello waste free hack)!

Salted Tahini Caramel

  • 3/4 cup tahini

  • 3/4 cup oat syrup (can sub with maple or agave syrup but won't be as thick)

  • 2 tbsp filtered water

  • 2 tsp vanilla extract

  • pinch of pink Himalayan salt


Coconut cream

Fresh mint leaves


Oat Crepes

  1. Place all the ingredients into a food processor or Nutribullet and blend until smooth. Heat a non-stick pan on medium heat, ladle 1/4 cup of the mixture into the pan. Cook for a few minutes until bubbles appear on the top and then flip over. Cook for a few more minutes. I like to make mine so that the edges are crispy and the middle of the crepe is soft, light and fluffy. The great thing about these crepes is that they get even better once they have rested for a while so they are great to make in advance too.

Raspberry and apple compote

  1. Combine all the ingredients into a saucepan or small pot. Cook on low heat for 20-25 minutes or until thickened. Remove from heat and let cool.

Salted Tahini Caramel

  1. In a bowl, combine the tahini, oat syrup and vanilla extract together. Mix well and then gently add the water, this should create a more runny caramel that will make it easier to pour over the crepes. Add a pinch of salt and mix through.


Special thanks to food stylist and photographer, Samantha Lowe


With love,




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