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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 $3.72 One serving costs about $3.72

$3.72 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,main course,main dish,dinner Mediterranean,French,Eastern European,European,Greek
spoonacular Score:34%

Spoonacular Score: 34%

 

Gluten Free Quinoan and Corn Flour Crepes might be just the Mediterranean recipe you are searching for. For $3.72 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 1343 calories, 17g of protein, and 27g of fat. Only a few people made this recipe, and 2 would say it hit the spot. A mixture of maple syrup, quinoa flour, ground flax seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a morn meal. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Try Coconut Flour Crepes (Gluten-Free, Low-Carb, Dairy-Free Option), Easy Gluten Free Crepes with Rice Flour, and Gluten Free White Rice Flour Crepes for similar recipes.

Ingredients

Servings:
some
some coconut oil
coconut oil
0.5 cups
0.5 cups corn flour
corn flour
1 Tbsp
1 Tbsp ground flax seeds
ground flax seeds
1 Tbsp
1 Tbsp maple syrup
maple syrup
0.5 cups
0.5 cups 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 coconut oil
some
coconut oil
0.5 cups corn flour
0.5 cups
corn flour
1 Tbsp ground flax seeds
1 Tbsp
ground flax seeds
1 Tbsp maple syrup
1 Tbsp
maple syrup
0.5 cups quinoa flour
0.5 cups
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. Store leftover crepes in the
  4. This recipe is inspired by several cookbooks: Super Natural Cooking by Heidi Swanson, How to Cook Everything Vegetarian by Mark Bittman, and The Whole Life Nutrition Cookbook by Alyssa Segersten and Tom Malterre).

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

Price Breakdown

Cost per Serving: $3.71
Ingredient
some 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

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Xanthan gum is made from corn and is therefore gluten free. It is commonly used to thicken sauces and pie fillings and to improve the texture of gluten-free baked goods.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

Disclaimer

Nutritional Information

Quickview
1346 Calories
17g Protein
27g Total Fat
263g Carbs
5% Health Score
Limit These
Calories
1346
67%

Fat
27g
42%

  Saturated Fat
12g
79%

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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