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Breakfast recipe · from the recipe book

Oat Crêpes with Scrambled Eggs, Tomato and Cheddar

Tender, nutty oat crêpes wrapped around soft-scrambled eggs, melty sharp cheddar and warm thyme-kissed tomatoes with a hint of green onion.

Oat Crêpes with Scrambled Eggs, Tomato and Cheddar

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oatsblended into fine flour
  • 1¼ cups (300 ml)300 gMilk, 2%
  • 6 large300 gEggsdivided: 2 eggs for batter, 4 eggs beaten for filling
  • 1½ tbsp20 gUnsalted butterdivided: half melted for batter, half for the pan
  • ¼ tsp2 gSaltdivided: half for batter, half for eggs
  • 2½ medium300 gTomatoesseeded and diced
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tsp1 gDried thyme
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • ½ tsp1 gBlack pepper
  • 1¾ tsp8 gCanola oil

Steps

  1. Blend the oats in a blender until they form a fine flour.
  2. Add the milk, 2 of the eggs, half of the butter (melted) and half of the salt to the blender and blend until smooth. Let the batter rest 15 minutes so the oat flour hydrates.
  3. Meanwhile, beat the remaining 4 eggs with the remaining half of the salt and the black pepper in a bowl.
  4. Heat a nonstick skillet over medium heat and brush lightly with a little of the canola oil. Pour in about a quarter cup of batter, swirl to coat thinly, and cook 1 to 2 minutes until the edges lift; flip and cook 30 seconds more. Repeat with the rest of the batter, brushing the pan with the canola oil as needed, to make 8 crêpes. Stack them on a plate under a towel.
  5. In the same skillet, melt the remaining half of the butter over medium heat. Add the tomato, green onion and thyme and cook 2 minutes until just softened.
  6. Pour in the beaten eggs and stir gently until softly set and cooked to 160°F (71°C), about 2 to 3 minutes. Remove from the heat and stir in half of the cheddar.
  7. Lay out the crêpes, spoon the egg and tomato filling down the center of each, sprinkle with the remaining half of the cheddar, and fold into quarters or roll. Serve 2 crêpes per person 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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