Quinoa Crepes

By • April 7, 2014 0 Comments

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Author Notes: Quinoa Crepes .. Quinoa & brown rice flours produce a gluten free spin on an old favoriteVeggiesByCandlelight


Serves 12 (makes 12 - 6" crepes)

  • 1/3 cup quinoa flour
  • 1/4 cup brown rice flour
  • 2 teaspoons cornstarch
  • 2 large eggs
  • 2 large egg whites
  • 1 cup almond milk
  1. Combine the flours & cornstarch in a medium bowl. Add the eggs, egg whites and almond milk and whisk until smooth.
  2. Heat a lightly oiled, six-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
  3. 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.
  4. Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.

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