Step 1: Blend the Batter
Combine all the ingredients—rolled oats, milk, eggs, optional sweetener, vanilla extract, and salt—into the jar of a blender. Secure the lid and blend on high for 45-60 seconds, or until the batter is completely smooth and uniform. There should be no visible oat flakes remaining. The consistency should be thin, like heavy cream.

Step 2: Let the Batter Rest (The 1-Minute Secret)
Turn off the blender and let the batter rest in the blender jar for just 1-2 minutes. This brief resting period allows the oat flour to fully hydrate, which results in a more tender and pliable crepe.

Step 3: Heat the Pan
While the batter rests, place an 8 or 10-inch non-stick skillet or crepe pan over medium heat. You’ll know the pan is the right temperature when a drop of water flicked onto the surface sizzles and evaporates immediately. Add about 1/2 teaspoon of butter or oil to the hot pan and swirl to coat the surface.

Step 4: Cook the First Crepe
Pour a scant 1/4 cup of batter into the center of the hot pan. Immediately lift the pan off the heat and gently swirl and tilt it in a circular motion to spread the batter into a thin, even layer.

Step 5: Flip with Finesse
Cook the crepe for 60-90 seconds, or until the surface appears matte and the edges begin to look dry and lift away from the pan. You can gently lift an edge with a thin spatula to check for a light golden-brown color. Slide the spatula underneath and gently but quickly flip the crepe.

Step 6: Finish and Repeat
Cook the second side for another 30-45 seconds—it will cook much faster than the first side. Slide the finished crepe onto a plate. Repeat the process with the remaining batter, adding a little more butter or oil to the pan between each crepe as needed to prevent sticking. You can stack the finished crepes on a plate; they won’t stick together.