Quinoa Crepes Vegan
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Quinoa, soaked overnight | 185 gr | 1 cup | ||
| Water, or as needed | 250 ml | 1 cup | ||
| Vegetable Oil | 15 ml | 1 tablespoon | You can use any mild-flavored oil, such as olive oil, grapeseed oil, or avocado oil, will do. | |
| Salt | 3 gr | 1/2 teaspoon |
Optional Ingredients for sweet version:
| 3 ml / ½ teaspoon Vanilla | |
| 15 gr / 1 tbsp Sweetener ( Maple Syrup, Honey or Coconut Sugar) | |
| 3 gr / ½ teaspoon Cinnamon |
Equipment:
| Blender |
Steps:
- Rinse quinoa (185 gr / 1 cup) thoroughly, then add to a large mixing bowl and cover with twice the amount of lukewarm water. Soak uncovered at room temperature for at least 4 hours, or overnight.
- Rinse quinoa and let it drain for 3-5 minutes to get the excess moisture out.
- In a high-speed blender put the drained quinoa and water (250 ml / 1 cup ), salt (1 teaspoon), oil (1 tablespoon) and optional spices, if using. Blend until smooth. Crepe batter should have the consistency of heavy cream, almost liquid.
- Allow the batter to rest for 10 minutes.
- Meanwhile preheat a crepe pan or non-stick skillet over medium heat (for about 5 minutes). This step is very important, so crepes will not stick to the pan! The pan should be heated to medium before adding the batter. If the heat is too high, the batter won’t spread to the edges of the pan before setting.
- Brush the pan very lightly with oil.
- Coat the pan with about 1/3 cup of crepe batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan.
- Continue with the rest of the crepes, adjusting heat up or down. It takes a little bit of practice and experience to get to know the right temperature and technique.
- Eat crepes immediately, or store tightly wrapped in the refrigerator for up to 2 days. To reheat, place in a warm skillet to make them pliable again.