mediterranean · morning meal

Gluten Free Quinoa and Corn Flour Crepes

Name: Gluten Free Quinoa and Corn Flour Crepes
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: mediterranean
Ingredients: virgin coconut oil for cooking; 1/2 cup corn flour (different from cornmeal); 1 tablespoon ground flax seeds (plus 3 tablespoons boiling water, whisked); 1 tablespoon pure maple syrup; 1/2 cup quinoa flour; 2 1/2 cups hemp, soy, almond, or rice milk; 1/4 teaspoon sea salt; cup tapioca flour; 1/2 teaspoon xanthan gum

“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.”

total: 1 h
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Virgin coconut oil4 servings
Corn flourdifferent from cornmeal½ cup
Ground flax seedsplus 3 tablespoons boiling water, whisked1 tbsp
Maple syrup1 tbsp
Quinoa flour½ cup
Rice milksoy, almond, or rice milk2.5 cups
Sea salt¼ tsp
Tapioca flour1 cup
Xanthan gum½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 1 h

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.
2
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.
3
Heat an 8- or 10-inch nonstick skillet over medium heat.

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