If you have been in to visit the blog next door you will know that I have been experimenting with cooked and cooled quinoa as a flour substitute, and it is working really well. These crepes are quite a bit more fragile than their wheaty cousins, but worth doing, they are delicately flavoured and very moorish, and have the added benefit of being guilt free.
1 cup cooked and cooled quinoa (if you are unsure how to cook quinoa go have a look at the post in gluten free, quinoa and cashew salad)
1 cup almond milk
1 1/2 teaspoons baking powder
Puree the quinoa and milk in a high speed blender until very smooth, I used my nutribullet, transfer to a jug, whisk in the baking powder and eggs.
Heat a little olive oil in a pan that you trust to not stick to sticky things, pour in enough mix to make a crepe no more than 4 inches round, these are fragile and delicate things, so use your pastry chef’s light touch, and a smaller crepe will be much less likely to tear on flipping.
Once it is nicely browned underneath and dry and stable on top, flip it oh so gently over and cook the other side. Decant onto a plate, repeat with remaining mix. This made HEAPS in this small size, but Mr T and I managed to polish off the whole lot.
Fold in half and drizzle with some freshly squeezed lemon juice and a dusting of sugar or sugar substitute.