Almond Oat Cheesecake Filled Crepes

These almond oat cheesecake filled crepes – have a similar to regular crepes texture, a slightly nutty taste, and the cheesecake filling makes them look like a fancy dessert — but they’re actually pretty quick to put together.

Although I love my original crepe recipe, I wanted to try something a little different and more nutritious. These surprised me — the combination of almond flour and oat flour works really well, and they taste just as good as regular crepes.

I made these for a late breakfast one Saturday and my husband (who normally only wants banana Nutella crepes) loved them. That’s when I knew the recipe was a keeper.

Almond Oat Crepes Recipe

The batter is easy to make — two eggs, a little melted butter, the flour blend, and almond milk. The one thing that really makes a difference: let the batter rest for 10–15 minutes before you start cooking. The oat flour needs that time to absorb the liquid, and you’ll get much smoother, more even crepes.

For the filling, I kept it simple — cream cheese, Greek yogurt, powdered sugar, vanilla, and a little lemon juice. You can also add some lemon zest if you like a stronger lemon flavor. I topped everything with fresh raspberries, but strawberries or blueberries work just as well.

One more practical note: use two spatulas when you flip these. One to slide under the crepe, and the other to guide it over. With a thinner batter like this one, that really helps. I also prefer cooking spray over butter in the pan — it gives you a more even coating and you can use much less of it.

This recipe makes 8 crepes and can easily be doubled if you’re feeding more people.

How to Make Almond Oat Crepes

Whisk the batter until smooth, then let it rest for 10–15 minutes — the oat flour hydrates as it sits and the batter thickens slightly. Make the filling while you wait so it has time to chill.

Cook on medium-low heat. Pour about 1/4 cup of batter and swirl immediately — you have a few seconds before it starts to set. Wait until the edges visibly pull away from the pan before you touch it; that’s your cue it’s ready to flip. The second side only needs 30 seconds to 1 minute.

Full quantities and step-by-step instructions are in the recipe card below.

Tips

Add butter or coconut oil to the batter. 1–2 tablespoons of melted butter (or refined coconut oil) makes the crepes richer and helps them release from the pan cleanly.

Don’t skip the all-purpose flour. I tried making these with only almond and oat flour — they were too fragile to flip. The small amount of AP flour gives them the structure they need.

Soften the cream cheese first. If it’s cold, the filling will stay lumpy. Leave it out for 20 minutes, or microwave it for 15 seconds.

Lemon zest in the filling is worth adding. About 1/2 teaspoon gives the cheesecake filling a brighter, fresher taste.

Serving Suggestions

I like these with fresh raspberries and a light dusting of powdered sugar. Strawberries or blueberries are a great swap depending on what’s in season. If you want to skip the cheesecake filling, these crepes also work well with almond butter and sliced banana.

FAQ

Can I make these gluten-free? Not with this exact recipe — the all-purpose flour is what gives the crepes enough structure to flip and fold without breaking. A 1:1 gluten-free flour blend would be my first swap to try, though I haven’t tested it myself.

How do I store and reheat leftovers? Stack cooked crepes with parchment between them and refrigerate for up to 2 days. Reheat in a dry skillet for about 30 seconds per side. Store the filling separately — filled crepes get soggy in the fridge.

5 from 5 votes

Almond Oat Crepes

By Lyubomira L

Almond oat crepes made with a blend of almond flour, oat flour, and a little all-purpose flour — thin, nutty, and filled with a light cream cheese and Greek yogurt cheesecake filling. Topped with fresh raspberries and ready in about 45 minutes.

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 8

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Ingredients 

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Ingredients

• ▢ Almond Oat Crepes:
• ▢ 1/2 cup almond meal/flour
• ▢ 1/2 cup oat flour
• ▢ 1/2 cup all-purpose flour
• ▢ 2 large eggs
• ▢ 1 1/2 cups almond milk, or 2% dairy milk
• ▢ 1 –2 tbsp melted butter or refined coconut oil
• ▢ 1 tsp vanilla extract
• ▢ Pinch of sea salt
• ▢ Cooking spray

Cheesecake Filling:

• ▢ 6 oz low-fat cream cheese, softened
• ▢ 1 cup plain Greek yogurt
• ▢ 3 –4 tbsp powdered sugar, to taste
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp lemon juice
• ▢ 1/2 tsp lemon zest, optional

To serve:

• ▢ 2 cups fresh raspberries
• ▢ Powdered sugar for garnish

Instructions 

• In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla. Add the sea salt, oat flour, almond flour, and all-purpose flour. Whisk until smooth. Let the batter rest 10–15 minutes.
• While the batter rests, beat the softened cream cheese, Greek yogurt, powdered sugar, vanilla, lemon juice, and lemon zest (if using) until smooth. Refrigerate until needed.
• Preheat a nonstick skillet over medium-low heat. Spray lightly with cooking spray. Stir the batter.
• Pour about 1/4 cup of batter into the pan and swirl to spread evenly. Cook until edges pull away and the surface is set, about 1–2 minutes. Flip using two spatulas and cook the second side for 30 seconds to 1 minute. Slide onto a plate. Repeat with remaining batter.
• Spoon 2 tablespoons of filling onto each crepe, fold, and top with raspberries and powdered sugar.

Notes

Batter can be made up to 1 hour ahead; stir before using.
Cooked crepes keep refrigerated (unfilled) for up to 2 days. Filling keeps up to 3 days. Assemble just before serving.

Nutrition

Calories: 178kcal, Carbohydrates: 17g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 45mg, Sodium: 148mg, Potassium: 167mg, Fiber: 2g, Sugar: 9g, Vitamin A: 325IU, Vitamin C: 8.1mg, Calcium: 130mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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