Quinoa Crepes Food

QUINOA CREPES

Quinoa Crepes image

Quinoa Crepes with Hemp Vanilla Sauce & Fruit .. Quinoa & brown rice flours produce a gluten free spin on an old favorite

Provided by VeggiesByCandlelight

Categories Breakfast

Time 30m

Yield 12 6" crepes

Number Of Ingredients 6

Ingredients

1/3 cup quinoa flour
1/4 cup brown rice flour
2 teaspoons cornstarch
2 large eggs
2 egg whites
1 cup almond milk

Steps:

Quinoa Crepes with Hemp Vanilla Sauce & Fruit . Quinoa & brown rice flours produce a gluten free spin on an old favorite.
Combine the flours & cornstarch in a medium bowl.
Add the eggs, egg whites and almond milk. 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.

Nutrition Facts : Calories 28.4, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 21.3, Carbohydrate 3, Fiber 0.2, Sugar 0.1, Protein 1.9

BUCKWHEAT QUINOA CREPE

Buckwheat Quinoa Crepe image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3/4 cup whole-grain wheat flour
1/3 cup buckwheat flour
1/4 cup quinoa, cooked
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 pinch ground nutmeg
4 egg whites
2 cups milk
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 cup apple juice
3 tablespoons lime juice
1 cup strawberries, hulled and halved
1 cup blackberries, washed
1 cup raspberries, washed

Steps:

Make the crepes: in a large bowl, combine the flours, quinoa, cinnamon, cardamom, ginger and nutmeg and whisk well to mix.
In a small bowl, whisk the egg whites until frothy. Add the milk, honey and vanilla and whisk to mix.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula, just until combined. Take care not to over mix or the pancakes will be tough.
Cover and refrigerate the batter for at least 30 minutes.
To prepare the sauce, in a saucepan add the apple juice and lime juice and simmer over low heat for 5 minutes. Add the berries and remove from the heat. Sweeten, to taste, if necessary and set aside.
Spray a griddle or non-stick saute pan with vegetable spray and heat over medium heat.
Mix the batter with a spoon and using a ladle, spoon about 3 tablespoons of the batter onto the hot griddle for each crepe and cook until the crape is golden. Turn and cook the other side for 20 to 30 seconds until set. Continue until all of the batter is used.
Immediately transfer crepes once cooked to serving plates and spoon the fruit sauce over the top.
Note: Crepes can be made ahead of time, wrapped well in plastic and frozen. When ready to use heat them up in a microwave or in a hot dry saute pan or griddle.

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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.
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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