Gluten Free Quinoa and Corn Flour Crepes

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

virgin coconut oil for cooking

1/2 cup corn flour (different from cornmeal)

1 tablespoon ground flax seeds (plus 3 tablespoons boiling water, whisked)

1 tablespoon pure maple syrup

1/2 cup quinoa flour

2 1/2 cups hemp, soy, almond, or rice milk

1/4 teaspoon sea salt

cup tapioca flour

1/2 teaspoon xanthan gum

Equipment:

whisk

bowl

frying pan

spatula

oven

Cooking instruction summary:

  1. Whisk the dry ingredients together in a bowl. In a separate bowl, whisk 2 1/2 cups hemp milk, flax seed mixture, maple syrup, and the melted coconut oil together. Add the wet ingredients to the dry ingredients and gently mix together. If the batter is too thick, add a few tablespoons of hemp milk at a time, up to 1/2 cup more hemp milk to make a pourable batter. (The batter should be thin enough to spread easily in the pan). Allow the batter rest in the refrigerator for at least 30 minutes.
  2. Heat an 8- or 10-inch nonstick skillet over medium heat. Add a small dab of virgin coconut oil for cooking. Pour about 1/2 cup batter into the skillet and at the same time, rotate the pan so the batter covers a thin layer on the bottom. Use small amounts of batter to repair any holes; work quickly and keep the crepe thin.
  3. Cook until the top of the crepe is dry, after about 1 minute, loosen the edges of the crepe from the pan with a spatula. Flip with your fingers or gently toss and flip (this may take a few attempts, but works best) and cook the other side for 30 to 60 seconds. Stack the cooked crepes on a plate. Keep them warm in a low oven or fill each crepe while it's in the pan, spooning the filling across the lower third of the crepe. Roll the crepe from the filling end or fold the bottom third over the filling, fold in the sides, then fold the crepe from the bottom up to make a pocket. Repeat the process, adding more coconut oil between crepes as needed, until all the batter is used up. Store leftover crepes in the
  4. This recipe is inspired by several cookbooks: Super Natural Cooking by Heidi Swanson, How to Cook Everything Vegetarian by Mark Bittman, and The Whole Life Nutrition Cookbook by Alyssa Segersten and Tom Malterre).

 

Step by step:


1. Whisk the dry ingredients together in a bowl. In a separate bowl, whisk 2 1/2 cups hemp milk, flax seed mixture, maple syrup, and the melted coconut oil together.

2. Add the wet ingredients to the dry ingredients and gently mix together. If the batter is too thick, add a few tablespoons of hemp milk at a time, up to 1/2 cup more hemp milk to make a pourable batter. (The batter should be thin enough to spread easily in the pan). Allow the batter rest in the refrigerator for at least 30 minutes.

3. Heat an 8- or 10-inch nonstick skillet over medium heat.

4. Add a small dab of virgin coconut oil for cooking.

5. Pour about 1/2 cup batter into the skillet and at the same time, rotate the pan so the batter covers a thin layer on the bottom. Use small amounts of batter to repair any holes; work quickly and keep the crepe thin.Cook until the top of the crepe is dry, after about 1 minute, loosen the edges of the crepe from the pan with a spatula. Flip with your fingers or gently toss and flip (this may take a few attempts, but works best) and cook the other side for 30 to 60 seconds. Stack the cooked crepes on a plate. Keep them warm in a low oven or fill each crepe while it's in the pan, spooning the filling across the lower third of the crepe.

6. Roll the crepe from the filling end or fold the bottom third over the filling, fold in the sides, then fold the crepe from the bottom up to make a pocket. Repeat the process, adding more coconut oil between crepes as needed, until all the batter is used up. Store leftover crepes in the

7. This recipe is inspired by several cookbooks: Super Natural Cooking by Heidi Swanson, How to Cook Everything Vegetarian by Mark Bittman, and The Whole Life Nutrition Cookbook by Alyssa Segersten and Tom Malterre).


Nutrition Information:

Quickview
1342 Calories
17g Protein
27g Total Fat
263g Carbs
5% Health Score
Limit These
Calories
1342k
67%

Fat
27g
42%

  Saturated Fat
12g
76%

Carbohydrates
263g
88%

  Sugar
40g
45%

Cholesterol
0.0mg
0%

Sodium
875mg
38%

Get Enough Of These
Protein
17g
34%

Manganese
0.89mg
45%

Fiber
10g
43%

Iron
5mg
29%

Magnesium
85mg
21%

Calcium
201mg
20%

Vitamin B2
0.32mg
19%

Phosphorus
188mg
19%

Vitamin B1
0.26mg
17%

Vitamin B6
0.31mg
15%

Selenium
9µg
14%

Zinc
1mg
10%

Copper
0.19mg
10%

Potassium
283mg
8%

Vitamin B3
1mg
6%

Folate
22µg
6%

Vitamin B5
0.18mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Toasted Coconut Breakfast Spread
Ballpark Strawberry Shake
Mixed Bag” Kale Salad
Golden Beet and Fennel Soup
Chicken Francese
The Meatball Shop's Mortadella Meatballs
Parmesan Roasted Brussels Sprouts with Double Smoked Bacon
Margarita Chicken Quesadilla
Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese
Cranberry chia frozen yogurt bites
Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

Popular Recipes
Baked Rigatoni With Sausage

Foodista

Wickedly good fish taco sauce

Soup Addict

Double Chocolate Cheesecake Cups

Confessions of a Baking Queen

Red Velvet Macadamia Nut Cookies

Somethings Wanky

Healthy Homemade French Onion Dip

Wellness Mama