Quinoa Crepes

If you are looking for a good roti or bread substitute, this one is en fuego!
Lately, in order to reduce carb intake at dinner, I have been looking to replace rotis, bread and naan with healthier yet delicious alternative. The idea of making quinoa crepes came from a dear friend, who makes these on a regular basis.  These crepes are a great accompaniment to curries and vegetables. I like to call them a Protein Powerhouse, as quinoa and green gram together provide more than 30 gms of protein per cup. The batter can be refrigerated in an air tight container for few days. You can also stuff the crepes with Savory or Sweet fillings for a satisfying meal or dessert. Although these crepes are delicious and probably the best substitute for traditional roti, here are some suggestions for savory and sweet filling in case you want to try.

Savory Filling:

• Sautéed Vegetables (such as mushrooms, caramelized onions, spinach, and roasted red peppers)
• Chicken
• Egg
• Beans

Sweet Filling:

• Nutella
• Fresh Fruits
• Jam

Ingredients
3/4 Cup Quinoa
1/4 Cup Green Gram (Green Mung)
Salt to Taste
Sugar, a pinch
1 Teaspoon Fresh Herbs – I used fresh chopped oregano (You can also add chopped olives, spinach or sun-dried tomatoes)
1 Cup Water
1 tablespoon Almond Meal or Semolina
Non Stick Spray

Process

• Wash the quinoa and green gram, and soak them together in water for about 3-4 hours.
• Drain quinoa and green gram and grind in a blender using 1 cup of water (little at a time) to make a smooth and lose batter.
• Transfer the batter to a mixing bowl and add salt, sugar, herbs and almond meal. Mix well.
• Heat a flat iron griddle or a non stick pan (use non stick spray to coat the pan if it is not non stick). Pour a ladle of the batter (around 1/4 cup) on the pan and using the back of a spoon spread it in a circular motion to make 4″ – 5″ diameter thin crepe.
• Cook the crepe for about 4-5 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for 4-5 more minutes.

Enjoy! 🙂