First, grind oats in a high speed blender, then pour oat flour into a mixing bowl.
Add the rest of the ingredients. Let batter sit for 5 minutes. This allows the oats to absorb a lot of the liquid.
Pour about 1 cup of batter onto a hot griddle, then take the bottom of the spoon and move the spoon in a circular motion to spread the batter out into a crepe like form.
Wait until the edges tip up a bit, then carefully flip crepe over. This will take about 2-3 minutes per side.
After about 3-4 crepes, check the batter. You may need to add a few tablespoons of water to thin out the batter.
Place crepes on a plate with layers of parchment paper between the crepes to keep them from sticking to each other.
Crepes can be stored in the fridge for 2-3 days, and in the freezer for 1-2 months.
Notes
Delicious Cream Filling:
8oz package cream cheese, dairy or non-dairy
1/2 cup plain yogurt, dairy or non-dairy
1 Tbsp. orange zest
1-2 Tbsp. honey
Mix ingredients together and use inside the crepes. It's rich and decidant.