Gluten-Free Quinoa Flour Crepes – Ilaria Moretti

Method

In a bowl, combine the La Veronese® Quinoa Flour, Chickpea Flour, and Rice Flour. Mix the flours well, then add the oil, salt, and carob sweetener, which helps to delicately balance the quinoa flavor.

Add the water a little at a time, whisking constantly, until the batter is smooth, fluid, and free of lumps.

Heat a lightly greased nonstick pan and, once hot, pour in a ladle of batter, distributing it evenly.

Cook the crepes for a few minutes on each side, until firm and lightly golden.

You can serve these gluten-free crepes with sweet fillings, or savory with ingredients of your choice.

Alternative version
You can use 1 tablespoon of carob flour in place of the carob sweetener, reducing the amount of Quinoa Flour by 1 tablespoon.