Vegan Quinoa Crepes
I love crepes, although I have never been that good at making them. Whenever we visit Melbourne to see my family, I tell mum to make us crepes which we have with nutella, jam, strawberries and other bad things. Lately we have of course tried to healthify our crepes and how we have them. Last weekend my husband said he was craving crepes so I thought I would try and come up with a healthy recipes that we could eat guilt free. I must admit I completely stuffed up the first three or so crepes and was starting to think that it wouldn’t work but in the end I got the hang of it ( thanks to my eco crepe/pancake pan from Biome Eco Stores). If your a crepe pro you will probably have much better luck than me, I was honestly just so nervous cooking them up but I am thankfully feeling much more confident now and keen to try lots more crepe recipes.
I wanted to keep the crepes wholesome and gluten free so I decided to use quinoa flour but I think buckwheat and oat flour would work just as well. The crepes are a little thicker than normal crepes and a lot more satisfying and filling than the regular white flour ones. I decided to make quite a big batch since I needed a large amount to experiment with. We had chocolate and raspberry crepes for dessert that night and have some left over to have for breakfast the next morning which I served with lemon juice coconut sugar blueberries and blackberries and a little bit of coconut yogurt. You can also easily make them crepes savoury by omitting the maple syrup and vanilla.
The recipe was inspired by Audrey from Unconventional Baker
| Vegan Quinoa Crepes | Print |
- 3 cups quinoa flour
- 4½ cups almond milk
- 1½ TBSP ground flax seeds
- 3 TBSP maple syrup
- 1-2 tsp vanilla extract
- coconut oil spray or oil/vegan butter of choice for frying
- Begin by processing your flax seeds in a high speed blender if not already ground
- Add all the ingredients into a large mixing bowl and whisk together until well combined and a crepe batter forms
- Heat some coconut oil in your crepe pan/pan on medium heat. Make sure your pan is hot enough before you start frying your crepes.
- Using a ladle add some of the batter onto your pan and spread it around in a circular motion until the batter covers the pan in a thin layer
- Cook for a few minutes until the edges are golden and can lift up easily. Flip to the other side and cook for a few more minutes
- Repeat until you have used up all your batter.
- Serve with fresh berries, healthy nutella or any toppings you like
I’m always on the lookout for vegan crepe recipes! These look fabulous and sound so healthy with the quinoa flour. Great recipe, Talida!
Thanks for stopping by Nisha! Next up is buckwheat crepes for me! cant wait to try them 🙂