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very easy
Prep Time
10 mins
Total Time
40 mins


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


Step 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.

Step 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.

Step 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.


Substitute dates with raisins or chopped dried apricots.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/4 of the recipe
28 g
Saturated Fat:
6 g
67 g
6 g
41 g
8 g
220 mg
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