Quinoa Crepes Recipes

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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

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

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.

QUINOA CAKES



Quinoa Cakes image

Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about 12

Number Of Ingredients 9

1 cup cooked quinoa or brown rice
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional), for serving

Steps:

  • In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
  • Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with maple syrup and fresh fruit or preserves, if desired.

Nutrition Facts : Calories 73 g, Fat 1 g, Protein 2 g

QUINOA CREPES



Quinoa Crepes image

Stuff these quinoa crepes with your favorite fixings.

Provided by Irene

Categories     Crepes and Blintzes

Time 25m

Yield 3

Number Of Ingredients 6

1 cup quinoa flour
1 cup almond milk
2 large eggs
1 teaspoon honey
1 pinch sea salt
2 tablespoons melted butter

Steps:

  • Whisk quinoa flour, almond milk, eggs, honey, and sea salt together in a bowl until batter is smooth. Stir butter into batter.
  • 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.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 32.2 g, Cholesterol 144.4 mg, Fat 15.1 g, Fiber 10.6 g, Protein 11.2 g, SaturatedFat 5.9 g, Sodium 270.6 mg, Sugar 6.7 g

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