Grain Free Crepes
4 ingredients. 15 minutes. Infinite possibilities!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4
Calories: 166kcal
Ingredients
- 1 cup dry quinoa
- 1.5 cups water
- 1 tsp oil
- salt to taste
Instructions
- Preheat the crepe pan on medium heat. I used a 12" cast iron skillet since the technique for shaping these crepes is slightly different than its egg-based counterpart. See recipe notes for details.
- Add the dry quinoa to the high speed blender with water, oil and salt. Blend for 1 minute or until pureed. I haven't made these using a standard blender. If that what you are using consider using the approach outlined in the recipe notes section.
- Add 1 tsp of oil to the preheated pan. Use a napkin to smear/coat the surface of the pan. Repeat this step before each crepe, if needed.
- Pour 1/3 cup batter into the preheated pan using a ladle and spread in increasingly wide circular movements until you have a uniform, circular shaped crepe that is roughly 8" in diameter.
- Cook on the first side for 1 minute and flip over using a spatula. Cook on the second side for 15 seconds. Transfer to the warming tray and repeat with the remaining batter. Yields 8 - 8" diameter crepes.
- Serve immediately.
Notes
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 to help you navigate that path. (Added March 9, 2019)
This batter is made using a high speed blender in this recipe. If you're using a standard blender, consider soaking the quinoa in warm water for 5 hours and straining before proceeding with the first step, or simply replace whole quinoa with quinoa flour in this recipe.
After blending the puree in a high speed blender, 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.
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.
For a sweet preparation of this recipe, 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.
According to the recipes for egg-based crepes, the pan is tilted to spread the batter into a circular shape. That approach doesn't work with these quinoa crepes.
Crepes can be stacked and stored in the fridge for up to 5 days. Be sure to separate each crepe in the stack with a paper towel or 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.
Nutrition
Calories: 166kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Sodium: 6mg | Potassium: 239mg | Fiber: 2g | Calcium: 23mg | Iron: 1.9mg