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Serves
12 (Makes 12 - 6" Crepes)
Author Notes
Quinoa Crepes .. Quinoa & brown rice flours produce a gluten free spin on an old favorite —VeggiesByCandlelight
Ingredients
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1/3 cup
quinoa flour
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1/4 cup
brown rice flour
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2 teaspoons
cornstarch
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2
large eggs
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2
large egg whites
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1 cup
almond milk
Directions
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Combine the flours & cornstarch in a medium bowl. Add the eggs, egg whites and almond milk and whisk until smooth.
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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
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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.
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Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
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