Spinach Quinoa Crepe

These Spinach Quinoa crepes are so much better than bread and rice. They are light and loaded with flavor.  The batter can be made in advance and will stay in an airtight container in the refrigerator for 2 days and the cooked crepe(s) will stay covered in the refrigerator for about three days.  The recipe below makes 6-7 crepes, depending on the size and thickness. Ever since I started making quinoa crepes, I haven’t had bread, in-fact I don’t even miss bread/rotis anymore.  Like I mentioned in the earlier posts, healthy eating has to be sustainable and enjoyable enough for you to not miss or go back to the not so healthy options.
The other best part about making these crepes is that it takes about 4-5 minutes to cook each crepe and I try to make few extra, so on the days when I’m running late I have them ready to eat. Call me crazy, but I do utilize that crepe cooking time (20-25 minutes) by doing squats or static lunges in the kitchen. Sometimes that’s the only workout I get on weekdays and that is better than not doing anything at all. While you may or may not get an hour at the gym regularly for 5 -7 days a week, you can always manage your time at home and use it wisely. Even if you are able to workout for 20 minutes doing push-ups/sit-ups, or squats or lunges or crunches, it adds up and you’ll notice the progress if you are doing it consistently. Expecting perfection overnight is the culprit that encourages you to give up and quit. In oversimplified terms, there is no short-cut to being healthy and fit. It requires commitment and patience. I love to share my recipes and tips on health and fitness with you all to keep myself motivated and continue to follow the healthy wholesome lifestyle. And I know, you can adopt a healthy wholesome lifestyle too, I BELIEVE in you!!
Hope you have a fabulous weekend! xx

Ingredients
1/2 Cup Quinoa, washed and drained
3 Tablespoons Barley, washed and drained
3 Tablespoons Yellow Mung Lentils, washed and drained
1/4 Cup Fresh Baby Spinach
1 Tablespoon Wheatgerm or Almond Meal
Salt to Taste
1/2 Teaspoon Za’atar
1/4 Teaspoon Garlic powder
1/4 Teaspoon Fennel Seeds
Pinch of Raw Coconut Sugar, optional

Process

1. In a large bowl filled with water, soak quinoa, mung lentils and barley together for at-least an hour. You can also soak them the night before or morning before leaving for work.
2. Drain the mixture from the bowl and add to a blender along with spinach and wheat germ. Process till you get a smooth batter (consistency of pancake batter). Add few teaspoons of water if needed.
3. Add the remaining ingredients to the batter and mix well.
4. Heat a non stick flat pan, use non – stick spray if needed. Pour a ladle of the batter on the pan and using the back of a spoon spread it in a circular motion to make 4″ – 5″ diameter thin crepe.
5. Cover the pan and cook the crepe for about 2-3 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side, covered, for 2 more minutes.
6. Repeat the process for the remaining batter.

Enjoy! 🙂