Author Notes: Quinoa Crepes .. Quinoa & brown rice flours produce a gluten free spin on an old favorite —VeggiesByCandlelight
Serves: 12 (makes 12 – 6" crepes)
cup quinoa flour
cup brown rice flour
large egg whites
cup almond milk
- Combine the flours & cornstarch in a medium bowl. Add the eggs, egg whites and almond milk and whisk until smooth.
- Heat a lightly oiled, six-inch skillet, on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom
- Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan.
- Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.