Sarah Eliana had some leftover quinoa from Pesach and discovered she could use it to make crepes!
I spread some apricot jam on it and rolled it up… heaven!
We stopped having pancakes because of the wheat flour… but this recipe is a keeper for Passover and all year round!
Ingredients: (Makes 6-8 Medium-Sized Crepes)
- 1 cup of well-washed raw quinoa
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 cups water
- 3 tbsp Galilee Green Olive Oil
Directions:
- Process all of the ingredients in a blender until it is totally liquid and soft. It should be thin enough to pour easily into the pan. If not, add a bit more water (spoonful at a time). If it is too thin, add a spoonful of washed quinoa at a time and re-blend well.
- In a medium to small skillet pour in a minimum of Galilee Green extra virgin olive oil just to coat the surface of the pan. Heat the pan on medium/high heat. Be careful not to smoke the olive oil.
- Pour some of the quinoa batter into the pan to form a thin crepe in your preferred diameter . Fry until lightly golden on one side and then flip to fry the second side.
Place on a serving plate – we enjoyed our crepes with apricot jam or your favorite filling.
Best for Frying Crepes
Galilee Green Extra Virgin Olive Oil
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