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Serve warm with your favorite fillings—think sautéed vegetables, smoked salmon, fresh fruit, or yogurt and honey.
Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
For longer storage, freeze crepes separated by parchment paper in a freezer-safe bag.
Variations:
Replace oat flour with chickpea flour for an even higher protein content.
Add herbs like chives or parsley into the batter for savory crepes.
Sweeten the batter slightly with a teaspoon of maple syrup or vanilla extract for dessert crepes.
FAQ:
Q: Can I use pre-cooked quinoa or quinoa flakes?
A: Yes, quinoa flakes work well and reduce cooking time. Adjust water as needed for batter consistency.
Q: Are these crepes suitable for a gluten-free diet?
A: Absolutely, using gluten-free oat flour ensures they’re gluten-free.
Q: How thin should I spread the batter?
A: Aim for a thin layer about 2-3 mm thick to ensure even cooking and flexibility.
Q: Can I make the batter ahead of time?
A: Yes, store batter covered in the refrigerator for up to 24 hours. Stir before using.
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