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Sweet or Savory Quinoa Crepes

Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog Gluten Free.

  • 1/2 cup Organic Quinoa Flour
  • 1-1/2 tsp Granulated Sugar or 1/2 tsp Salt-Free spice or herb blend
  • 1/8 tsp Kosher Salt
  • 3/4 cup Milk (2% milk)
  • 2 Eggs
  • 1-1/2 Tbsp Unsalted Butter
  • 1/4 cup Organic Quinoa Grain cooked


Step 1

Combine the flour, sugar or spice blend, salt, milk, eggs and butter in a blender. Mix until smooth and mixture starts to get bubbly. Let batter sit for at least 30 minutes and up to overnight in the refrigerator.

Step 2

When ready to make crepes, heat a non-stick skillet over medium heat. Add the cooked quinoa to the batter and stir to incorporate. Spray the pan lightly with non-stick spray. After stirring batter again, use a 1/4 cup measure to add batter to pan, swirling gently to spread the crepe batter out. Cook until crepe is has small bubbles on its surface and looks slightly dry on the top, about 2-3 minutes. Gently flip (you may need to use your fingers as well as a spatula), and cook on the other side about a minute.

Step 3

Repeat with remaining batter, mixing before making each crepe. Stack crepes between sheets of parchment or paper towels until ready to use.

Step 4

Sweet crepes can be served with chocolate sauce, ice cream, or fresh fruit.

Savory crepe idea: fill with sautéed spinach, mushrooms and feta cheese, roll up and bake for about 20 minutes at 350 degrees F. Serve with a lemon-garlic aioli or mustard.


Note: It is highly probable that the first crepe will not work (they just hardly ever do). Keep going, the second crepe should be fine.
Sweet or Savory Quinoa Crepes

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 6-7 crepes


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Products Used in this Recipe

Heart Health Month
Organic Quinoa Flour

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Heart Health Month
Organic Quinoa Grain

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