Honeyed Crêpes

Preparation info

  • Difficulty


  • Makes


Appears in

Good to the Grain

By Kim Boyce

Published 2010

  • About

Unlike the other crêpes in this book, which are made with only whole-grain flours, here the quinoa flour is combined with an equal amount of all-purpose flour to temper the strong, earthy flavor. Cooked whole quinoa provides texture, even a little pop. (You’ll have extra quinoa, which you can save for another use.) Drizzled with a mild honey or filled with Pear Compote, these crêpes are great for breakfast or dessert.


  • Butter for the pan


  • 1 cup quinoa
  • Pinch of salt


  • ½ cup quinoa flour
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • cups whole milk
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 eggs


  1. Bring 2 cups of water to a boil. Meanwhile, using a fine-mesh strainer or sieve, rinse the quinoa under cold water to remove any bitter residue. Add the quinoa and pinch of salt to the boiling water. Cover, reduce the flame to low, and cook until the quinoa is tender, 10 to 12 minutes, or until the grains are tender and tails are spiraling out of the grain. Cool and reserve.
  2. In the order listed, measure the flours, salt, milk, butter, and eggs into a blender. Blend the batter until it is smooth and free of clumps, about 15 seconds. Leave the batter to stand at room temperature for about 1 hour.
  3. After the crêpe batter has rested, stir in 1 cup cooled quinoa.
  4. Heat an 8-inch cast-iron or nonstick pan over medium-high heat until a splash of water sizzles when it hits the pan. Rub the pan with butter. Hold the pan at an angle so that the handle is close to your body and tilted up, with the edge across from the handle tilted down toward the flame.
  5. Using a 2-ounce ladle or ¼-cup measuring cup, scoop up some batter. Pour the batter just off-center in the pan and quickly swirl it around, aiming for one circular motion that creates a thin, even spread of batter in the pan. Do not add more batter to make up for empty space.
  6. Cook the crêpe for about 1 minute, until the batter begins to bubble, leaving pinprick holes on the surface, and the edges begin to brown. Slide a metal spatula or spoon along the edge to loosen the crêpe, pinch the edge, and flip the crêpe over in one motion. Cook for 45 seconds longer, or until the crêpe is speckled brown and crisp around the edges. Remove to a plate, with the pretty side facing up.
  7. The crêpes are best eaten straight from the pan after being folded in half and then in half again, making frilly-edged triangles. Serve with a drizzle of honey.
  8. If the crêpes are made in advance, lay them individually on a baking sheet to toast in a 400°F oven for 5 or 6 minutes until they are warm, tender in the middle, and crisp on the edges. The crêpes can also be warmed individually in a pan. Crêpes can also be frozen, with parchment between each crêpe and wrapped tightly in plastic.