Quinoa Breakfast Crepes
Quinoa is a healthy option and it has a nice nutty flavor. Crêpes are often seen as difficult or reserved for festive occasions, but they’re quite common and surprisingly simple. They can be made ahead of time, so a good breakfast, whenever you take it, is ready whenever you are.
Ingredients
- 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
Calories: 207kcalCarbohydrates: 22gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gSodium: 231mgFiber: 2gSugar: 4g