Gluten free quinoa and corn flour crepes
Gluten free
Dairy free
Vegetarian
Vegan

Gluten free quinoa and corn flour crepes

Gluten-Free Quinoan and Corn Flour Crepes recipe with quinoa flour and corn flour, suitable for gluten-free, dairy-free, lacto-ovo-vegetarian, and vegan diets. Ideal for breakfast or brunch. Try recipes like Gluten-Free Flour-Less Bread with Collard Greens, Gluten-Free Flour Tortillas, and Gluten-Free Coconut Flour Pancakes for similar options.

Ingredients

coconut oil

coconut oil

4 servings

corn flour

corn flour

58 g

ground flaxseed

ground flaxseed

1 Tbsp

maple syrup

maple syrup

1 Tbsp

xanthan gum

xanthan gum

56 g

rice milk

rice milk

600 ml

sea salt

sea salt

0.25 tsps

Method

  • 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.
  • 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.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.

Nutrition:

1342 kcal

Carbs

263 g

Fat

27 g

Protein

17 g

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