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Author Notes: Quinoa Crepes .. Quinoa & brown rice flours produce a gluten free spin on an old favorite —VeggiesByCandlelight
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
- Combine the flours & cornstarch in a medium bowl. Add the eggs, egg whites and almond milk and whisk until smooth.
- 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
- 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.
- Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.