Stuffed Quinoa And Pecan Crêpes Recipe

Name: Stuffed Quinoa And Pecan Crêpes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes; 2 eggs; 1 cup flour; 1 1/4 cups milk; 1 cup cooked quinoa (I prefer red); 2 green onions, sliced; 1/2 cup toasted pecans, ground; butter; Filling; 1 rutabaga, peeled and thinly sliced; 1 zucchini, thinly sliced lengthwise; 12 asparagus; 1 cup ricotta; 1 tablespoon lemon zest; 1 tablespoon parsley; black pepper; butter

Servings: persons

Crepes
2 eggs
1 cup flour
1 1/4 cups milk
1 cup cooked quinoa (I prefer red)
2 green onions, sliced
1/2 cup toasted pecans, ground
butter
Filling
1 rutabaga, peeled and thinly sliced
1 zucchini, thinly sliced lengthwise
12 asparagus
1 cup ricotta
1 tablespoon lemon zest
1 tablespoon parsley
black pepper
butter

1
Blend eggs, flour, milk, salt and 1/2 cup quinoa until smooth. Stir in green onions, pecans and remaining quinoa. Melt butter in a nonstick pan, add batter swirling pan to spread batter. Once bottom has browned, flip crepe and cook a few more moments. Remove to plate and repeat until batter is gone. Crepes can be put in refrigerator or frozen for later use.
2
Melt a tablespoon of butter in a heavy skillet and brown veggies in two batches with a pinch of salt. Toss with cracked pepper.
3
Mix ricotta with zest, parsley and s&p to taste.
4
To assemble, spread 1/4 of the ricotta over half of four crepes. Place veggies on half the ricotta mixture and fold the other ricotta half over the veggies. Then fold the crepe again so it is a triangle. Bake at 400 until heated through.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crepes, 2 eggs, 1 cup flour, 1 1/4 cups milk, and more.

Yes, Stuffed Quinoa And Pecan Crêpes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Quinoa And Pecan Crêpes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions