Buckwheat Quinoa Crepe
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
61
Spice
50
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Buckwheat Flour1 cup
Quinoa (cooked)1 tsp
Ground Cinnamon1 tsp
Ground Cardamom1 tsp
Ground Ginger1 pinch
Ground Nutmeg2 cups
Milk1 tbsp
Honey1 tsp
Vanilla Extract1 cup
Apple Juice3 tbsps
Lime Juice1 cup
Blackberry (washed)1 cup
Raspberry (washed)Directions:
1
Make the crepes: in a large bowl, combine the flours, quinoa, cinnamon, cardamom, ginger and nutmeg and whisk well to mix
2
In a small bowl, whisk the egg whites until frothy
3
Add the milk, honey and vanilla and whisk to mix
4
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula, just until combined
5
Take care not to over mix or the pancakes will be tough
6
Cover and refrigerate the batter for at least 30 minutes
7
To prepare the sauce, in a saucepan add the apple juice and lime juice and simmer over low heat for 5 minutes
8
Add the berries and remove from the heat
9
Sweeten, to taste, if necessary and set aside
10
Spray a griddle or non-stick saute pan with vegetable spray and heat over medium heat
11
Mix the batter with a spoon and using a ladle, spoon about 3 tablespoons of the batter onto the hot griddle for each crepe and cook until the crape is golden
12
Turn and cook the other side for 20 to 30 seconds until set
13
Continue until all of the batter is used
14
Immediately transfer crepes once cooked to serving plates and spoon the fruit sauce over the top
15
Note: Crepes can be made ahead of time, wrapped well in plastic and frozen
16
When ready to use heat them up in a microwave or in a hot dry saute pan or griddle