Gluten Free Quinoa and Corn Flour Crepes

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Gluten Free Quinoan and Corn Flour Crepes might be a recipe you should try. For $1.09 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 423 calories, 4g of protein, and 17g of fat. This recipe serves 4. Only a few people really liked this breakfast. From preparation to the plate, this recipe takes around 1 hour. 2 people have tried and liked this recipe. This recipe from Foodista requires quinoa flour, corn flour, ground flax seeds, and sea salt. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Try Gluten Free & Flour-Less Bread with Collard Greens, Gluten Free Flour Tortillas, and Gluten-Free Coconut Flour Pancakes for similar recipes.

  • Serves: 4
  • Time: 60 Mins
  • Category: morning meal, dessert, brunch, breakfast
  • Health Rating: 0.0

Ingredients


Table
Grid

Instructions

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.

Ingredients:

  • coconut oil
  • maple syrup
  • flaxseed
  • hemp milk

Equipment:

  • whisk
  • bowl

Step 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.

Ingredients:

  • hemp milk
  • spread

Equipment:

  • frying pan

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

Equipment:

  • frying pan

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

Ingredients:

  • coconut oil

Step 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.

Ingredients:

  • crepes

Equipment:

  • frying pan
  • spatula
  • oven

Step 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.

Ingredients:

  • coconut oil
  • crepes
  • roll


Dietary Information

  • Vegetarian
  • Vegan
  • Gluten-Free
  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories423.0 kcal21.15%
Fat17.16 g26.4%
Saturated Fat11.69 g73.07%
Carbohydrates65.98 g21.99%
Net Carbohydrates63.29 g23.01%
Sugar10.13 g11.25%
Cholesterol0.0 mg0.0%
Sodium218.79 mg9.51%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein4.27 g8.55%
Manganese0.22 mg11.18%
Fiber2.69 g10.75%
Iron1.32 mg7.32%
Magnesium21.4 mg5.35%
Calcium50.46 mg5.05%
Vitamin B20.08 mg4.73%
Phosphorus47.16 mg4.72%
Vitamin B10.06 mg4.29%
Vitamin B60.08 mg3.86%
Selenium2.47 µg3.54%
Zinc0.38 mg2.5%
Copper0.05 mg2.38%
Potassium70.85 mg2.02%
Vitamin B30.29 mg1.47%
Folate5.73 µg1.43%