Quinoa-Spinach Crepes
Spinach-quinoa crepes recipe
I personally try to avoid eating food with gluten and I am always curious to try new recipes that I can make with alternative flours (quinoa, buckwheat, chickpea, almond, etc.). Here, I want to share a recipe for gluten-free sour crepes.
Let's get started, and hopefully, you will like them as well.
Ingredients:
150 grams of quinoa
200 grams of frozen spinach
2 eggs
2/3 cup of water
A pinch of salt
Instructions:
Soak the quinoa in water for around 30 minutes. Afterward, rinse and drain the water.
Wash the spinach.
In a blender or food processor, combine the quinoa, spinach, eggs, water, and a pinch of salt. Blend everything together until you get a smooth mixture.
Heat a pan over medium heat. Add a bit of oil (I prefer to cook with ghee butter).
Pour a small amount of batter into the pan and swirl to spread it out evenly.
Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned.
Flip the crepe and cook for another 1-2 minutes on the other side.
I like to use these crepes as a wrap, adding vegetables, hummus, roasted tofu, or anything I have in the fridge. It makes a great meal for breakfast, lunch, or even dinner.
And it was so nice to hear from a girl who attended my cooking event that her little son liked these crepes so much.It seems like a quality check!
If you have any questions or need food photography services, feel free to reach out.
