Quinoa Crepes

1. 1

   Combine the flours & cornstarch in a medium bowl. Add the eggs, egg whites and almond milk and whisk until smooth.

2. 2

   Heat a lightly oiled, six-inch skillet, on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom

3. 3

   Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan.

4. 4

   Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.