1. Blend quinoa with flax seeds and water (should be cream consistency)
2. Add almond flour
3. Let it seat for 15-20 minutes
4. Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly cover a 28 cm (11 inches) crepe pan and makes a thin crepe.
5. Brown 2-3 minutes on one side. You know it’s ready to flip the crepe when the underside is getting crispy and unsticks by itself.
Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
