‘Breakfast is the most important meal of the day; I’ve heard that a lot when I was young, but an early breakfast is not for everybody. For me, it’s non-negotiable. I simply can’t do without breakfast. Having said that, not everybody wakes up hungry, so delaying that first meal may be better in that case.
That’s where these quinoa breakfast crêpes come in. Using quinoa flour instead of all-purpose flour gives you not only a gluten-free crêpe, but also a crêpe that is a healthier option. Quinoa is a complete protein, is high in fiber, iron, magnesium, and phosphorus. As far as making the crêpes, there is no discernible difference with crepes made with all-purpose flour.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Quinoa flour
- Egg
- Milk – you can use normal milk or a plant-based milk.
- Yogurt
- Raspberries
How to Make Quinoa Breakfast Crêpes
Click here for a short video on how to make Quinoa Breakfast Crêpes.
Step 1 – Mix together milk and egg until you have a homogeneous mixture.
Step 2 – Mix quinoa flour and salt. Add the egg mixture, little by little and mix until combined. If you have tiny lumps, you can strain the batter.
Resting of the batter is less important for a quinoa batter as there is no need to loosen up the gluten. Quinoa flour is gluten-free.
Step 3 – Heat a 10-inch nonstick skillet over medium heat and brush with neutral oil or butter. Ladle 1/4 cup of batter into the pan, turning and tilting the skillet to coat the bottom. Cook until the top of the crêpe is set and the bottom is golden brown. Turn with a spatula and cook the other side in less than 1 minute.
When the crepes are done, pile them up on a plate and decide, if you have not already how you want to fold or roll them in order to serve your breakfast.
There are various ways to fold and/or roll crêpes and it depends a little bit on what filling you are going to use. The simplest way is to fold the crepe in half, like I have done with the two examples
- Fill one half of the crepe with yogurt and divide fresh raspberries over the yogurt. Fold the other half of the crêpe over the filling.
- Cut a banana in slices, drizzle with chocolate sauce or nutella and again, fold the other half of the crêpe over the filling.
I wrote an entire post about traditional crepes;
- How to make traditional crepes
- How to fold or roll the crepes
- How to store and reheat them.
- and more
Quinoa Breakfast Crepes
Pin Recipe FacebookIngredients
- 1/2 cup quinoa flour
- 1/8 teaspoon salt
- 1 egg
- 2/3 cup milk
- 1 teaspoon butter
Instructions
- Mix together milk and egg until you have a homogeneous mixture.
- Mix flour and salt. Add the egg mixture, little by little and mix until combined. If you have tiny lumps, you can strain the batter. (NOTE 1)
- Heat a 10-inch nonstick skillet over medium heat and brush with butter. (NOTE 2)
- Ladle 1/4 cup of batter into the pan, turning and tilting the skillet to coat the bottom. Cook until the top of the crêpe is set and the bottom is golden brown. This will take about 1-2 minutes. Turn with a spatula and cook the other side in less than 1 minute.
- Transfer the crêpe to a plate and continue baking with the remaining batter until you have 4 in total.
- Fill one half of the crepe with yogurt and divide fresh raspberries over the yogurt. Fold the other half of the crêpe over the filling. (NOTE 3)
Notes
- It is advised to rest batter for traditional crepes, but that is less important for a batter made with quinoa flour as there is no need to loosen up the gluten. Quinoa flour is gluten-free.
- Instead of butter you can use neutral oil or cooking spray and instead of a skillet you can use a crepe pan.
- An alternative filling could be; banana slices, drizzled with chocolate sauce or nutella. But please let you imagination run free, you can use sweet and savory fillings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.