4 ingredients. 15 minutes. Infinite possibilities!

Traditionally made with wheat-based flour and eggs, this recipe relies on the complete protein of quinoa to create a similar texture and look as its inspiration. While there is considerably less fat, quinoa has a distinct flavor that will benefit from the use of herbs, spices and accompaniments to better approximate its counterpart. I’ll be posting recipe ideas and suggestions from time to time, like Crepes with Chocolate Ganache, to help you navigate that path.

See the recipe notes for a sweet version of this recipe. Plant-based and vegan, legume free, corn free, soy free, nut free, nightshade free and low FODMAP in any serving size. 🙂

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This recipe was made using a high speed blender. If you’re using a standard blender, consider replacing the whole quinoa with quinoa flour in this recipe. Alternately, you can try soaking the quinoa in warm water for 5 hours and straining before proceeding with the first step.

Let’s begin!

Preheat your crepe pan.

I make these in a 12″ cast iron skillet.

Prepare the batter.

Add the quinoa, salt, oil and water to a high-power blender. Run the blender for 1 minute, or until the ingredients are pureed.

Note: This recipe is really flexible. For example, if you want to make these for a ‘sweet’ preparation, feel free to swap out the water for milk, add 1/3 cup of banana puree with 1 tablespoon of maple syrup, 1-2 tsp of vanilla extract (or extract of choice) and even some citrus zest or sweet spices. Careful with the sweetener, though. Adding more than 1 tablespoon may change the texture and result in an increasingly crispy/chewy crepe. 

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The lid will have some grit on it. Just scrape it off using a spatula and stir it into the batter. The texture of the batter will be a little ‘gritty’ with a runny consistency.

Note: If using a standard blender, consider reducing the water quantity to 1 cup at first and then adding it back in 2 tablespoon increments (up to 1/2 cup, or 8 tablespoons), until you reach the desired consistency.

Cook the Crepes.

Add 1 tsp of oil to the crepe pan. Use a paper napkin to spread/wipe the oil over the entire surface of the pan.

Pour 1/3 cup batter onto the preheated pan.

Spread in increasingly wide circular movements until you have a uniformly thick, circular shape. This is kind of like how dosa are made, except these have a different texture.

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Cook on the first side for 1 minute on medium heat. Flip and cook on the opposite side for 15 seconds. Transfer to your warming tray.

Repeat this step until the batter is used up. Yields 8-8inch crepes.

Note: According to the recipes for egg-based crepes, the cooking pan is tilted to spread the batter into a circular shape. That approach doesn’t work with these quinoa crepes…for me anyway.

Serve!

Crepes can be stacked and stored in the fridge for up to 5 days. Be sure to separate each crepe in the stack with parchment paper, and store in a zip-sealed or snap-lid container. To reheat, place the stack of crepes in foil and heat in an oven at 375 until the middle crepes are warm. Alternately, place the stack in between two microwave-safe plates and warm in a microwave in 15 second increments until sufficiently warm.

February 16, 2019: Updated recipe notes. March 9, 2019: Updated recipe notes.