Stuffed Quinoa and Pecan Crêpes

By savorthis • April 5, 2012 • 3 Comments

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Author Notes: Basically I needed a platform for some rutabagas, and this idea materialized. It is another modifiable recipe that can be catered to things in your pantry, leftover grains, you name it. You can easily make a test crêpe and adjust liquid, flour or filler to suit you. It can contain any variety of vegetables as well. I just happened to have these on hand and the pecans in the batter pair nicely with the sweet, earthiness of the rutabagas. - savorthis

Serves 4

Crêpes

2 eggs
1 cup flour
1 1/4 cup milk
1 cup cooked quinoa (I prefer red)
2 green onions, sliced
1/2 cup toasted pecans, ground
butter

Filling

1 rutabaga, peeled and thinly sliced
1 zucchini, thinly sliced lengthwise
12 asparagus
1 cup ricotta
1 tablespoon lemon zest
1 tablespoon parsley
black pepper
butter

Blend eggs, flour, milk, salt and 1/2 cup quinoa until smooth. Stir in green onions, pecans and remaining quinoa. Melt butter in a nonstick pan, add batter swirling pan to spread batter. Once bottom has browned, flip crêpe and cook a few more moments. Remove to plate and repeat until batter is gone. Crêpes can be put in refrigerator or frozen for later use.
Melt a tablespoon of butter in a heavy skillet and brown veggies in two batches. Toss with cracked pepper.
Mix ricotta with zest, parsley and s&p to taste.
To assemble, spread 1/4 of the ricotta over half of four crepes. Place veggies on half the ricotta mixture and fold the other ricotta half over the veggies. Then fold the crepe again so it is a triangle. Bake at 400 until heated through.