Recipe courtesy of Bill Wavrin
Buckwheat Quinoa Crepe
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- Level: Intermediate
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 68 mg
- Level: Intermediate
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 68 mg
Ingredients
Sauce:
Directions
- Make the crepes: in a large bowl, combine the flours, quinoa, cinnamon, cardamom, ginger and nutmeg and whisk well to mix.
- In a small bowl, whisk the egg whites until frothy. Add the milk, honey and vanilla and whisk to mix.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula, just until combined. Take care not to over mix or the pancakes will be tough.
- Cover and refrigerate the batter for at least 30 minutes.
- To prepare the sauce, in a saucepan add the apple juice and lime juice and simmer over low heat for 5 minutes. Add the berries and remove from the heat. Sweeten, to taste, if necessary and set aside.
- Spray a griddle or non-stick saute pan with vegetable spray and heat over medium heat.
- 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. Turn and cook the other side for 20 to 30 seconds until set. Continue until all of the batter is used.
- Immediately transfer crepes once cooked to serving plates and spoon the fruit sauce over the top.
- Note: Crepes can be made ahead of time, wrapped well in plastic and frozen. When ready to use heat them up in a microwave or in a hot dry saute pan or griddle.
