Eggs free Gluten free Quinoa Crepes


  • 2 c soaked overnight quinoa
  • 1/4 c flax seeds
  • 1/4 c almond flour(optional)
  • 1/2ts salt


  • 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.

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