Oat Crepes

I stole the idea of Oat crêpes from Well Fed, Flat Broke, but the execution is fully mine. You see, Emily's recipe calls for 1/4 c butter and FOUR EGGS. I don't have any eggs right now, and that's a lot of cornstarch eggs to be dealing with. So I took my usual recipe of flour, 1 egg, some milk, and a buncha salt and adapted it to oats.
Unfortunately, oats absorb a lot more water than flour, so I ended up needing tons of milk after I started making them. I've adapted the recipe slightly, but please adapt it further to your needs.

Ingredients

1 c quick oats
1 1/2 c milk (at least)
1 tbsp cornstarch/1 egg
1 tbsp oil
1 tsp salt (at least)

Procedure

Put your dry ingredients in the blender. I put my cornstarch in, but you don't have to if you've already mixed up your "egg".

My blender is from the 70's, I think. Possibly the 50's. I got it at a yard sale.

 Blender that up. Shoving the oats gently down towards the blade with a spatula will keep things going.

Once the oats are all smooth, add your wet ingredients: milk, oil, egg/"egg".

Blender that up as well. Remember that the oats will absorb a lot of the milk, so don't add more oats until after it's sat in the fridge for at least half an hour. You WANT it to be really soupy.

Let sit in the fridge for half an hour or so. Then give it another go on the blender and add milk or oats as needed. Go small on the oats, though.
Then grease a pan and heat it on medium until it's pretty hot. Otherwise, your first crepe will be a pale, oily thing.
Pour about 1/4 c of batter into a small skillet and tilt gently in a swirl to get batter in a nice, thin circle. This should not be stressful.

Ignore the crepe until the edges pull up from the pan (or turn golden brown if they're too thick to pull away) and the surface is mostly cooked through. Flip gently.
Very gently, with oat crepes. They're a bit floppier than flour crepes, and take a while longer to cook, so don't rush things like I did.

Below is what a nice crepe looks like. Your pan is all warmed up and heating evenly, and you've destroyed enough crepes to be patient.

The second side to cook will always be spotty and paler than the first's nice, golden brown. Don't let this bother you. These are not like american pancakes. If it really, really bothers you, get a crepe maker or something.

Fill or top your crepe with whatever you want: peanut butter, jam, whipped cream, nutella, greek yogurt, fresh fruit, all of the above, whatever. All are good. Combinations are great. I'll do cream cheese and jam sometimes, peanut butter and jam, greek yogurt and jam, etc. I guess you could use butter, but crepes are thin and a little greasy, so they don't really need it.
I always put the goodies on the inside and fold the crepe into thirds around the filling, but some do a tight roll, some do halves, and some fold the crepe into thirds and put the goodies on the outside. Whatever strikes your fancy.

Fancy fancy crepe with greek yogurt and fresh raspberries from the community garden down the road.

I make crepes almost every Tuesday, usually in the evening, but that's because I love them so much. It's a very relaxing thing for me to do, especially since I usually have a lot due on Wednesday. It's a study break, a time to focus on nothing except the gentle swirl of the batter in the pan and the sizzle of cooking crepe. It's an exercise in patience, which I desperately need during heavy study times.
Also, be warned that this will make far too many crepes to eat by yourself (as will most recipes that claim to make 8. I think they want you to use a big pan or something). Invite your friends to share, or eat them for most of your meals for the rest of the week.