Vegan PB and J Oat Crepes

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 4


  1. 1 cup (250 mL) quick oats
  2. 1 can (400 mL) low-fat coconut milk
  3. 1 tbsp (15 mL) flax meal
  4. 1 tbsp (15 mL) maple syrup
  5. 1/2 tsp (2 mL) baking powder
  6. 1/4 tsp (1 mL) salt
  7. 3 tbsp (45 mL) canola oil, divided
  8. 1/3 cup (75 mL) natural smooth or crunchy peanut butter
  9. 1/2 cup (125 mL) raspberry jam
  10. 8 dates, pitted and chopped


  1. In blender, pulse oats, coconut milk, flax meal, maple syrup, baking powder and salt just until combined. Drizzle in 2 tbsp (30 mL) canola oil and mix until smooth. 
  2. Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of the remaining oil. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 to 2 min. or until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec. to 1 min. or until set. Transfer to plate. Repeat with remaining batter to make 8 crêpes.
  3. To assemble crêpes, spread peanut butter and jam onto half of each crêpe. Sprinkle dates on filling. Fold each crêpe in half, then fold in half again to form a quarter-round. Serve immediately.

Tip: Substitute dates with raisins or chopped dried apricots.