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Gluten Free Quinoa and Corn Flour Crepes

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.09

$1.09 per serving

2 people like this recipe

2 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan morning meal,dessert,brunch,breakfast Mediterranean,French,European
spoonacular Score:0%

Spoonacular Score: 0%

 

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Gluten Free Quinoan and Corn Flour Crepes might be a recipe you should try. For $1.09 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 423 calories, 4g of protein, and 17g of fat. This recipe serves 4. Only a few people really liked this breakfast. From preparation to the plate, this recipe takes around 1 hour. 2 people have tried and liked this recipe. This recipe from Foodista requires quinoa flour, corn flour, ground flax seeds, and sea salt. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Try Gluten Free & Flour-Less Bread with Collard Greens, Gluten Free Flour Tortillas, and Gluten-Free Coconut Flour Pancakes for similar recipes.

Crepes can be paired with Cream Sherry, Port, and Port Wine. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
some
some virgin coconut oil
virgin coconut oil
0.5 cup
0.5 cup corn flour
corn flour
1 Tbsp
1 Tbsp ground flax seeds
ground flax seeds
1 Tbsp
1 Tbsp maple syrup
maple syrup
0.5 cup
0.5 cup quinoa flour
quinoa flour
2.5 cups
2.5 cups rice milk
rice milk
0.25 tsps
0.25 tsps sea salt
sea salt
1 cup
1 cup tapioca flour
tapioca flour
0.5 tsps
0.5 tsps xanthan gum
xanthan gum
some virgin coconut oil
some
virgin coconut oil
0.5 cup corn flour
0.5 cup
corn flour
1 Tbsp ground flax seeds
1 Tbsp
ground flax seeds
1 Tbsp maple syrup
1 Tbsp
maple syrup
0.5 cup quinoa flour
0.5 cup
quinoa flour
2.5 cups rice milk
2.5 cups
rice milk
0.25 tsps sea salt
0.25 tsps
sea salt
1 cup tapioca flour
1 cup
tapioca flour
0.5 tsps xanthan gum
0.5 tsps
xanthan gum

Equipment

frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Whisk the dry ingredients together in a bowl. In a separate bowl, whisk 2 1/2 cups hemp milk, flax seed mixture, maple syrup, and the melted coconut oil together. Add the wet ingredients to the dry ingredients and gently mix together. If the batter is too thick, add a few tablespoons of hemp milk at a time, up to 1/2 cup more hemp milk to make a pourable batter. (The batter should be thin enough to spread easily in the pan). Allow the batter rest in the refrigerator for at least 30 minutes.
  2. Heat an 8- or 10-inch nonstick skillet over medium heat. Add a small dab of virgin coconut oil for cooking. Pour about 1/2 cup batter into the skillet and at the same time, rotate the pan so the batter covers a thin layer on the bottom. Use small amounts of batter to repair any holes; work quickly and keep the crepe thin.
  3. Cook until the top of the crepe is dry, after about 1 minute, loosen the edges of the crepe from the pan with a spatula. Flip with your fingers or gently toss and flip (this may take a few attempts, but works best) and cook the other side for 30 to 60 seconds. Stack the cooked crepes on a plate. Keep them warm in a low oven or fill each crepe while it's in the pan, spooning the filling across the lower third of the crepe. Roll the crepe from the filling end or fold the bottom third over the filling, fold in the sides, then fold the crepe from the bottom up to make a pocket. Repeat the process, adding more coconut oil between crepes as needed, until all the batter is used up.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.71
Ingredient
some virgin coconut oil
½ cups corn flour
1 tablespoon ground flax seeds
1 tablespoon maple syrup
½ cups quinoa flour
2.5 cups rice milk
1 cup tapioca flour
½ teaspoons xanthan gum
Price
$0.22
$0.10
$0.05
$0.51
$0.72
$1.29
$0.73
$0.10
$3.71

Nutritional Information

Quickview
1342 Calories
17g Protein
27g Total Fat
263g Carbs
5% Health Score
Limit These
Calories
1342k
67%

Fat
27g
42%

  Saturated Fat
12g
76%

Carbohydrates
263g
88%

  Sugar
40g
45%

Cholesterol
0.0mg
0%

Sodium
875mg
38%

Get Enough Of These
Protein
17g
34%

Manganese
0.89mg
45%

Fiber
10g
43%

Iron
5mg
29%

Magnesium
85mg
21%

Calcium
201mg
20%

Vitamin B2
0.32mg
19%

Phosphorus
188mg
19%

Vitamin B1
0.26mg
17%

Vitamin B6
0.31mg
15%

Selenium
9µg
14%

Zinc
1mg
10%

Copper
0.19mg
10%

Potassium
283mg
8%

Vitamin B3
1mg
6%

Folate
22µg
6%

Vitamin B5
0.18mg
2%

covered percent of daily need

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