Quinoa Crepes

Quinoa Crepes

 Made  times
Irene 0

"Stuff these quinoa crepes with your favorite fixings."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk quinoa flour, almond milk, eggs, honey, and sea salt together in a bowl until batter is smooth. Stir butter into batter.
  2. Heat a lightly greased a skillet or griddle over medium-low heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 2 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 30 seconds. Repeat with remaining batter.

Reviews

3
Most helpful
Most positive
Least positive
Newest

I use quinoa in many recipes, and this was my first time using quinoa flour. I followed the recipe exactly and they turned out great! I served it w/ blueberries and melted vanilla gelato (for a ...

I added strawberries and used coconut oil to grease the pan. They were delicious! ...And easy to make.

Made these for my picky one year old because I wanted a protein rich option for breakfast. Made a soft tofu and mixed fruit blend for the filling. Turned out great! Will make these again.

Other stories that may interest you