Quinoa Crepes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 6-inch crepes
  • 1/3 cup 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. 1 Combine the flours (made with the Lee Household Flour Mill) & cornstarch in a medium bowl.

  2. 2 Add the eggs, egg whites and almond milk. Whisk until smooth.
  3. 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. 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. 5 Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
  6. 6 Serve these gluten-free crepes with your favorite toppings.

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