Description
Quinoa and brown rice flours produce a gluten-free spin on an old favorite
Ingredients
- ⅓ cups Quinoa Flour
- ¼ cups Brown Rice Flour
- 2 teaspoons Cornstarch
- 2 Large Eggs
- 2 Large Egg Whites
- 1 cup Almond Milk
- Canola Oil, For Your Skillet
Preparation
Combine the flours and cornstarch in a medium bowl. Add the eggs, egg whites and almond milk and whisk until smooth.
Heat a lightly oiled, six-inch skillet, on medium-high heat. Pour two tablespoons of batter into the center of the pan and tilt the pan in a circular motion to spread batter evenly over the bottom. Flip the crepe when the edges begin to curl (after about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove it from the pan. Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
Adapted from The Western Producer who originally adapted it from The Quinoa Revolution Cookbook.
