Quinoa Crepes

April 5, 2014

When one decides to feed their body differently

Quinoa Crepes - Quinoa & brown rice flours produce a gluten-free spin on an old favorite

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There are cravings, and then there is .. miss

A lesson I needed to re-remember.  It's reverence dulled by time, just how difficult it can be when one decides to change the way they eat.  This past weekend a new group of challengers listened intently as the concept of clean-eating was explained.  When the floor opened for questions each started with three little words, “Can I eat .. (?)”

“Low-fat yogurt with fruit?”     Nope

“My favorite granola bar, the box says it's healthy(!)”    Loaded with sugar, nope

“How about the 100 calorie snack pack of fruity things”   Not so much

“Well then, what?”

Quinoa Crepes - Quinoa & brown rice flours produce a gluten-free spin on an old favorite

Little did they know that a similar scenario had played itself out, just a week earlier at the kick-off meeting for Venice Nutrition's 8-Week run.  In fact, with many of the same coaches and instructors who'd shared their stories earlier in the morning.  The veterans, if you will.

That evening we too had listened, and when Q & A rolled around, our first words were “Can I eat ..(?)” 

“Greek yogurt? or  Cottage Cheese?”  Nope, no dairy

“Protein bars? Protein Shakes”  Nope, no bars during detox and maybe only a handful of kinds after.  Protein Powder if it meets strict guidelines

Oh, and don't forget only water-based vegetables.  Nothing with caffeine, and we'll be gluten-free


“Well then, what?”

Quinoa Crepes - Quinoa & brown rice flours produce a gluten-free spin on an old favorite

Day 1, meal one.  I stared into the fridge, and everything familiar was out-of-bounds.  I scrambled a few egg whites with veggies.  It was different, but ok.  Snack time, my hand instinctively reaching for the cottage cheese.  Ack(!) back it went

All of a sudden, my familiar foods were gone, and it wasn't a cravings per se.  No, this was different; this was MISS.  At the top of the list?  Greek yogurt pancakes, I'd eaten them every day, in some fashion, for at least the past nine months

I could venture out into the culinary world, always knowing they'd be the familiar friend when I returned

Quinoa Crepes - Quinoa & brown rice flours produce a gluten-free spin on an old favorite

I searched for a pancake-type replacement, trying all sorts of gluten-free flours, without a lot of success.  Then it occurred to me, what if I chose a flour that was naturally gluten-free, to begin with, and go from there.  Several great ones already filled our cupboard:  almond, buckwheat, coconut, millet, quinoa, rice flours, and teff.

This recipe combines quinoa and brown rice flours, with a result that's nothing short of delicious.  Especially when topped with fresh or roasted berries, and hemp vanilla sauce.  It did the trick

Now in the morning instead of a griddle on the counter, a crepe pan is on the stovetop, the puppies are at my feet, and I've got some in the fridge for snack time

Life is starting to find its rhythm again, slowly but surely.  One go-to recipe at a time



~ Adapted from The Quinoa Revolution

Quinoa Crepes


  • cup quinoa flour
  • ¼ cup brown rice flour (whole wheat flour if you're not avoiding gluten)
  • 2 tsp cornstarch
  • 2 eggs (large or XL)
  • 2 egg whites
  • 1 cup almond milk (or any milk will be great)


  • Combine the flours and cornstarch in a medium bowl.
  • Add the eggs, egg whites, and almond milk. Whisk until smooth.
  • Heat a lightly oiled six-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom.
  • Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan.
  • Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
Serves: 2
Nutrition + Show
Calories 225
Total Fat 5.7g
Saturated Fat 1.1g
Carbohydrates 31g
Fiber 2.3g
Sugars 1.8g
Protein 11.6g
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  • Reply Cheryl in NC April 7, 2014 at 5:59 pm

    5 stars
    Hello, my dear. Just thought I’d take a moment to say again how much I enjoy your blog. What an exciting recipe this is for me, who am struggling to get solidly onto the Body Ecology Diet, which eliminates grains and allows only the grain-like seeds quinoa, millet, buckwheat and amaranth. I will probably sub ground millet for the rice in this recipe, which I am so excited to try. (Ok, I’m not supposed to have the cornstarch either, so will give amaranth or chia seeds a try first, but if unsatisfactory, well, what’s 2 tsp among 12 crepes?!

    Anyway, thanks so much again for all your sharing. I love your varied mix of recipes. And I must tell you, you have the cutest blog logo I have ever seen!! Where did you get that picture of the strawberry, or did you create that yourself? Just adorable!

    • Reply sexyveggie April 8, 2014 at 12:23 am

      Hi Cheryl

      Thank-you so very much .. I truly appreciate your wonderful comments.

      I haven’t heard or read much about the Body Ecology Diet .. thank-you .. I’m always interested in learning about the eating philosophies, if you will, that are out there.

      But yes to all of the different grains, seeds, & flours out there .. what fun its been to experiment! I had no idea the depths of flavors they would build when combined. Please .. I’d be interested in how yours turn out .. I’ve read millet plays well with others.


  • Reply Laura Curtin June 6, 2014 at 3:17 am

    Wow, these look so delicious! I plan to make them this coming weekend.. I have never used quinoa flour before, do you find it has a bitter taste at all? I am asking as I know you have to rinse the whole grain thoroughly to get rid of the bitterness. Thanks for the recipe:)

    • Reply sexyveggie June 6, 2014 at 10:57 am

      Hi Laura

      Thanks so much for reading & taking a minute to leave a comment. Quinoa flour I’ve found .. can have a somewhat bitter taste if used alone. But when mixed with another type of flour .. such as rice .. it’s not noticeable.

      I hope you enjoy the crepes as much as we did .. Ali

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  • Reply April December 6, 2016 at 8:47 am

    5 stars
    I made these last night with a few changes…. used 3 whole eggs as I didn’t want to waste 2 yolks. 2 tsp of arrow root powder instead of cornstarch, had some fresh raw goat milk that i needed to use and only had 1/4 cup of quinoa flour, but, i had some cooked quinoa in fridge and used about 1/4 cup of that, plus the 1/4 cup brown rice flour. Blended it all added a little garlic powder, salt and pepper.
    Let sit 30min. They cooked up beautifully and were delicious ! I used as a replacement for pasta , stuffed with goat milk ricotta and made a beef bolognese. Baked at 350 till hot(put cheese on my husbands side).
    I would think it would really matter what kind of milk/spices you use, depending on your application.

    • Reply sexyveggie December 10, 2016 at 3:22 am

      Thank-you so much April! It’s always fun to hear what’s changes worked well 🙂

      Have a great weekend .. Ali

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