Add oats to a blender and blend into a flour-like consistency. Add egg, melted and cooled coconut oil, honey, and milk; blend again until smooth.
Spray skillet with cooking spray and heat over medium. Pour 1/4 cup of batter into hot skillet; swirl around to coat pan, making the crepes super thin. Cook for 30 seconds or until the edges are bubbly and beginning to brown; flip. Cook for 15-30 seconds longer. Place each crepe onto a large plate and continue until all batter has been used. Cover to keep warm.
In a small bowl, whisk together the yogurt, cream cheese, cinnamon, and nutmeg. Add a dallop of mixture to each crepe along with some chopped pecans and chopped apples. Fold over and serve!