Incredible Quinoa Crepes!

I wish we would have known about this Incredible Quiona Crepe recipe before Passover.

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!

Incredible Quinoa Crepes

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:

1. 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.
2. 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.
3. 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 Quinoa Crepes
Galilee Green Extra Virgin Olive Oil

Get yours now!