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.