Add the cream cheese and 40 ml of milk to a bowl. Place it over a double boiler and heat gently, stirring continuously, until smooth and sauce-like. It's important to not skip this step — unmelted cheese will create clumps in the batter that are nearly impossible to break down.
In a separate bowl, whisk the eggs.
Add the oat flour to the eggs and mix thoroughly, until no lumps remain.
Pour the cheese mixture into the egg base and mix well. Add the rest of the milk gradually, adjusting the consistency if needed.
Add salt or sugar to taste, and stir in the vegetable oil.
Heat a cast-iron or non-stick skillet over medium heat. Cook each crepe as you normally would, spreading the batter thin and flipping when the edges start to lift.