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Serving Tips: Serve these high-protein quinoa crepes with a variety of toppings. They’re versatile, so you can enjoy them sweet with fruits, honey, or maple syrup, or savory with cheese, veggies, or a spread of your choice.
Storage Tips: Store any leftover crepes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month. Reheat them gently in a pan before serving.
Variations:
Sweet Crepes: Add a teaspoon of vanilla extract and a tablespoon of honey to the batter to make it sweeter. Serve with fresh berries, whipped cream, or chocolate spread.
Savory Crepes: For a savory version, try adding a pinch of garlic powder, black pepper, and herbs like basil or oregano to the batter. Fill with sautéed mushrooms, spinach, or a light cheese.
Add More Protein: If you're looking to boost the protein even more, add a tablespoon of chia seeds or flax seeds into the batter.
FAQ:
1. Can I use another flour besides oat flour?
Yes, you can use almond flour or coconut flour as alternatives to oat flour, though you may need to adjust the liquid amount to get the right batter consistency.
2. Can I make these crepes ahead of time?
Yes, you can make the crepes ahead of time and store them in the fridge or freezer. Just reheat them in a pan or microwave before serving.
3. Can I make these without a blender?
You can use a food processor or even a whisk to combine the ingredients if you don’t have a blender. Just ensure the quinoa is fully cooked and softened.
4. Can I use quinoa flour?
If you want to skip cooking the quinoa, you can use quinoa flour. Start with about 50g of quinoa flour and adjust the liquid to achieve a smooth batter.
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