Crepes are a delightful delicacy that can be either sweet or savory, as we’ve proven here. Don’t be too intimidated by them, they are far easier than they seem. This recipe was developed by our Label Content Manager, Michelle, who also writes the blog Je Mange la Ville and makes use of both quinoa flour and cooked quinoa grain for a delicious, gluten free crepe. Fill sweet crepes with jam, Nutella, fresh fruit, whipped cream or simply a bit of butter and top with powdered sugar. A savory filling of spinach, mushrooms and feta is suggested below. For even more sweet or savory filling ideas, check out these suggestions from The Kitchn.
Sweet or Savory Quinoa Crepes
Makes 6-7 crepes
- 1/2 cup Quinoa Flour
- 1-1/2 tsp Granulated Sugar (sweet) OR 1/2 tsp salt-free Spice or Herb Blend (savory)
- 1/8 tsp Kosher Salt
- 3/4 cup 2% Milk
- 2 Eggs
- 1.5 Tbsp Butter, melted
- 1/4 cup cooked Quinoa
Combine the flour, sugar or spice blend, salt, milk, eggs and butter in a blender. Mix until smooth and mixture starts to get bubbly. Let batter sit for at least 30 minutes and up to overnight in the refrigerator.
When ready to make crepes, heat a non-stick skillet over medium heat. Add the cooked quinoa to the batter and stir to incorporate. Spray the pan lightly with non-stick spray. After stirring batter again, use a 1/4 cup measure to add batter to pan, swirling gently to spread the crepe batter out. Cook until crepe is has small bubbles on its surface and looks slightly dry on the top, about 2-3 minutes. Gently flip (you may need to use your fingers as well as a spatula), and cook on the other side about a minute.
Repeat with remaining batter, mixing before making each crepe. Stack crepes between sheets of parchment or paper towels until ready to use.
Note: It is highly probable that the first crepe will not work (they just hardly ever do). Keep going, the second crepe will be fine.
Savory crepes filled with sautéed spinach, mushrooms and feta cheese, rolled up and baked for about 20 minutes at 350°F. Serve with a lemon-garlic aioli or mustard.