Add the rolled oats to a blender and blend to make oat flour. Keep the oat flour in the blender.

Then, add the unsweetened vanilla almond milk or milk of your choice, vanilla extract, and salt to the blender. Thoroughly blend these ingredients.

Once the ingredients are blended, lightly pulse in the eggs.

In a saucepan, combine the fresh or frozen strawberries and sweetener of your choice. Place the saucepan on the stove over low to medium heat and let the strawberries defrost and warm up. Stir them occasionally and let them simmer while making the crepes.

To make the crepes, lightly spray an 8-inch pan with oil on the stove over low to medium heat. We recommend using a smaller pan to make smaller crepes so they don't fall apart. The crepes will be a little thicker than normal crepes since they are made with oats. Form the crepes one at a time, using about 2-3 tablespoons of batter for each one. After the batter is poured into the pan immediately lift the pan in a circular motion to spread the batter around the entire pan.

Let the crepe cook until bubbles form in the center and around the edges. Then, flip the crepe to the other side. Cook both sides of the crepes and repeat this process for the rest of the crepes. This recipe makes about 8 crepes.

Once the crepes are finished cooking and the strawberries are warm, add some of the strawberries to each crepe and roll. Also, top the crepes with some of the strawberry sauce that is left in the saucepan. Optional: Top your strawberries crepes with the whipped topping of your choice. We added some dairy-free coconut whipped cream to ours. Enjoy!