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.
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