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  • Quinoa Crepes

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  • 1/3 cup plus 2 tablespoons quinoa flour
    3 large eggs, beaten
    1 tablespoon butter, melted, plus more for skillet
    1 tablespoon honey
    1/3 cup milk of choice
    Tomato Jam (see related recipe)
    Creme fraiche, for serving
    Place the flour in a small bowl. Gently mix in the eggs and melted butter. Mix the honey into dough. While stirring, pour in the milk in a steady stream. Gently mix until batter is completely mixed and smooth.
    Heat a skillet over medium heat and add a little butter. Add 3 tablespoons batter and spread evenly. Flip crepe when edges are firm and bubbles appear on surface. Cook other side for 1 to 2 minutes.
    Remove from skillet and keep warm until all crepes are cooked. Serve layered with tomato jam and a dollop of creme fraiche. Makes 4 servings.
    — Recipe from Ashland Food Co-op's outreach department.
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