Quinoa Crêpes

banner

Quinoa flour takes the place of ordinary flour to make a healthier pancake. You can serve these lovely crêpes with many different toppings: sugar and lemon is traditional, but you could also offer jam, honey, or chocolate spread for people to choose from. Here they are filled with strawberries and creamy yogurt for a great start to the day.

Ingredients

  • 115 g/4 oz/1 cup quinoa flour
  • 1 large (US extra large) egg
  • 350 ml/12 fl oz/ cups milk
  • 30 ml/2 tbsp vegetable oil, for frying
  • strawberries, sliced, and Greek (US strained plain) yogurt, to serve

Method

  1. Sift the flour into a large bowl and make a well in the centre. Beat the egg and milk together in a jug (pitcher). Pour the egg mixture into the flour well, and use a whisk to slowly incorporate the flour mixture, a little at a time, to make a smooth batter.
  2. Alternatively place all of the ingredients into a bowl or liquidizer, and blend with a hand blender or food processor until smooth.
  3. Heat a little oil in a frying pan until it is hot but not smoking. Add enough batter to cover the base of the pan, tipping it quickly to ensure that it spreads evenly.
  4. Cook over medium heat until the pancake is set and golden underneath, then flip it using a spatula. Cook the other side for a couple of minutes, until golden brown.
  5. Add a little more oil to the pan and repeat until all the batter has been used, keeping the cooked pancakes warm in a low oven until ready for serving. Make sure your pan is well oiled before cooking each pancake.
  6. Serve the pancakes warm, filled with strawberries and yogurt, or whichever selection of fillings you prefer.

Variation

For a substantial savoury option, fill cooked pancakes with a rasher (strip) of grilled (broiled) bacon, grilled tomato slices and black pepper.

Nutritional Information per 2 pancakes: Energy 226kcal/946kJ; Protein 7g; Carbohydrate 23g, of which sugars 4g; Fat 13g, of which saturates 5g; Cholesterol 56mg; Calcium 128mg; Fibre 1g; Sodium 52mg.