Quinoa Crêpes with Blackberry and Plum Compote

By Madeleine Shaw
August 19, 2014
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Author Notes: The crêpes are fluffy and light, they balance well with the compote and taste heavenly. The main base is the quinoa flour; this acts as a great gluten free flour made from ground quinoa, however you can use other gluten free flours like buckwheat, rice or millet.Madeleine Shaw

Serves: 2

For the compote

  • 150 grams Plums
  • 150 grams Blackberries
  • 150 grams Honey

For the pancake

  • 120 grams Quinoa Flour
  • 250 milliliters Almond Milk
  • 1 tablespoon Coconut Oil
  • 1 pinch Salt
  1. De-stone the plums and cut them into quarters.
  2. Place the plums, berries and honey in a pan on a medium heat and let this caramelise for 5 minutes (add in 100ml of water gradually as you go so nothing burns).
  3. When all the water has been added, place a lid over the top and let this simmer for 10 minutes. Place the crepe mix ingredients in a bowl, whisk well and let this sit in the fridge for half an hour.
  4. Heat a large pan with coconut oil on a medium heat, poor out a scoop of the batter and let it cook for few minutes until golden brown then flip.
  5. Start small then make your crepes bigger as you feel more confident. I often fold them in half like an omelette as they don’t fall apart, this makes them still taste divine.

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