Add rolled oats, milk, egg, maple syrup, vanilla bean paste, and salt to a blender.

Blend on high until the batter is completely smooth and the oats are fully broken down, scraping the sides if needed.

Let the batter rest at room temperature for 5 to 10 minutes to allow the oats to hydrate and slightly thicken.

Heat a nonstick skillet or crepe pan over medium heat and lightly brush with butter or oil.

Stir the batter, then pour 1/4 cup into the center of the hot pan, quickly tilting and swirling to spread it into a thin, even circle.

Cook for 2 to 3 minutes, until the top looks dry, the edges turn lightly golden, and the bottom shows light browning when you lift an edge.

Flip carefully with a thin spatula and cook the second side for about 1 minute, until set and lightly golden in spots.

Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep it warm and flexible.

Repeat with the remaining batter, lightly greasing the pan as needed, stacking the crepes as you go.

Serve warm with your choice of fruit, yogurt, nuts, chocolate chips, and a drizzle of maple syrup.