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Snack recipe · from the recipe book

Oat Crêpes with Chile Tomatoes and Queso Fresco

Tender, nutty oat crêpes wrapped around a warm, lightly spiced tomato and jalapeño filling with crumbly queso fresco, fresh cilantro and a bright squeeze of lime.

Oat Crêpes with Chile Tomatoes and Queso Fresco

Ingredients

  • 1 cup90 gOld-fashioned rolled oatsblended to a fine flour
  • 1¼ cups (300 ml)280 gMilk, 2%
  • 2 large100 gEggs
  • ¼ tsp2 gSalt
  • 1 tbsp15 gUnsalted buttermelted
  • 1¾ tsp8 gCanola oil
  • 3 medium360 gTomatoesseeded and diced
  • ½ medium60 gRed onionfinely chopped
  • 1 whole14 gJalapeñoseeded and minced
  • 2 cloves6 gGarlicminced
  • 1 tsp2 gGround cumin
  • ¾ cup crumbled100 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 tbsp15 gLime juice

Steps

  1. Blend the oats in a blender until they become a fine flour.
  2. Add the milk, egg, salt and half of the melted butter to the blender and blend until smooth; let the batter rest 15 minutes so the oat flour hydrates.
  3. While the batter rests, heat the canola oil in a nonstick skillet over medium heat, add the red onion and jalapeño and cook 3 minutes until soft.
  4. Add the garlic and cumin and cook 30 seconds, then add the tomato and cook 5 to 6 minutes until juicy and slightly thickened. Stir in the lime juice, transfer the filling to a bowl and wipe out the skillet.
  5. Heat the skillet over medium heat and brush it lightly with some of the remaining melted butter. Stir the batter, pour in about 1/4 cup, and swirl to coat the pan thinly.
  6. Cook about 1 minute until the edges lift and the underside is lightly golden, flip, and cook 30 seconds more. Repeat with the rest of the batter, brushing the pan with the remaining melted butter as needed, to make 8 crêpes; the eggs cook through as each crêpe sets.
  7. Spoon the tomato filling over half of each crêpe, scatter with the queso fresco and cilantro, fold into quarters, and serve 2 crêpes per person while warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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