Quinoa Crepes

Quinoa Crepes
Serving Size: 12, 6-inch crepes Prep Time: 10 Cook Time: 20 Cooking Temp: Stove Top

1/3 cup of quinoa flour

¼ cup brown rice flour (or whole wheat)

2 tsp cornstarch

2 large eggs

2 large egg whites

1 cup almond milk

  1. Combine the flours & cornstarch in a medium bowl.
  2. Add the eggs, egg whites and almond milk. Whisk until smooth.
  3. Heat a lightly oiled 6-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom.
  4. Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan.
  5. Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
  6. Serve with your favorite toppings. We recommend fruit and a sprinkle of powdered sugar.
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