Quinoa Crepes

READY IN: 30mins


  • 13
    cup quinoa flour
  • 14
    cup brown rice flour
  • 2
    teaspoons cornstarch
  • 2
    large eggs
  • 2
    egg whites
  • 1
    cup almond milk


  • 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.