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.
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