Sweet or Savory Quinoa Crepes
Sweet or Savory Quinoa Crepes
One of my preferred pastimes is to chef it upwith my good friend and mentor Barb Schiltz. Barb happens to be a masterfulnutritionist and a longtime crepe lover, so we worked on this creation togetherand came up with a delicate but hearty crepe recipe. I prefer savory crepes andBarb prefers sweet, so I offer variations for both. Unless you have a specialcrepe pan, I find it easier to make smaller crepes (about three inches indiameter) and then stack the crepes with layers of filling in between.
Ingrediënten
- 2 cups quinoa flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup raw cashews
- 2 tablespoons chia seeds
- 1¾ cups water
- 1 cup unsweetened almond milk
- 2 tablespoons coconut oil
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon maple syrup
- Nonstick olive oil cooking spray
SWEET FILLING OPTIONS
- 2½ cups fresh or frozen berries thawed if frozen
- 2½ cups stewed apples or pears with cinnamon
- 2 cups cashew cream 1½ cups raw cashews blended with ½ cup water
- 2½ cups mangoes blended with coconut milk
SAVORY FILLING OPTIONS
- 2½ cups sautéed onions mushrooms, and spinach
- 2 cups hummus and 1 sliced avocado
- 2 ounces lox and 1 tablespoon capers
Instructies
- Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl and set aside.
- In a food processor or blender, grind the cashews and chia seeds until finely ground.
- Add the water, almond milk, oil, lemon juice, and maple syrup and blend for 2 to 3 minutes.
- Add the mixture to the dry ingredients, stirring until well blended.
- The batter should be the consistency of olive oil.
- Add more water to thin if necessary.
- Spray a medium nonstick pan, cast-iron skillet, or crepe pan with oil.
- Put 2 to 3 tablespoons of the crepe batter in the pan and swirl around until there is a thin layer across the bottom.
- Cook each crepe for 1 minute per side.
- Fill with the desired filling.
