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If you’re looking for a gluten-free or healthier option for a savory or sweet breakfast crepe, then this Quinoa Crepes recipe will quickly become your favorite! With only a handful of pantry staples ingredients, you can whip up a healthy and delicious crepe to eat with your favorite fillings.

Making homemade crepes may look difficult at first, but with the right batter, and a few tips, anyone can make thin, amazing crepes at home to eat for breakfast, lunch, or dinner, with all kinds of delicious fillings!

These healthy crepes are made with quinoa instead of regular flour, which makes them naturally gluten-free, but also rich in fibers and nutrients (similar to my oatmeal crepes recipe). Thanks to the properties of quinoa, you don’t need eggs to bind the batter, making them also a great vegan option.

Why you’ll love this gluten-free crepes recipe

• 👨🏻‍🍳Versatile: You can serve your crepes sweet or savory with a variety of fillings and toppings and eat them for breakfast, lunch, snack, or even dinner.
• 🥚Simple Ingredients: You only need 3 simple ingredients to make this recipe.
• 🙌Easy to Make: You need minimal prep in advance, but then you can whip up the batter in minutes.
• 🌱Healthy: Quinoa is rich in fiber and proteins, plus this crepes recipe is naturally gluten-free and vegan.

Recipe Ingredients

• Quinoa: Quinoa is the main and most important ingredient. You can use white, red, or black quinoa, depending on your preference. Buy good quality organic quinoa for the best nutrition.
• Salt: A pinch of salt enhances the flavor of the crepes.
• Water: Water is the only other ingredient you need to make this super easy crepe batter.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to make Quinoa Crepes

1. Rinse the quinoa under cold running water in a fine-mesh strainer. Drain all excess water.
2. Transfer to a large bowl and cover with water and soak for at least 3 hours or overnight.
3. Drain the quinoa and rinse again under cold water.
4. Add the quinoa to a high-speed blender, then add water, salt, olive oil.

5. Blend until completely smooth. Then, let the batter rest for 5minutes.

6. Heat a non-stick pan or skillet and pour in the batter, about 1/3 cup at the time. Twirl the pan to spread out the batter and make it thinner. Cook for 1 minute, flip and cook for another 30 seconds.

Serving Suggestions

You can serve these healthy Quinoa crepes with a variety of fillings, both sweet or savory.

Tips and Tricks

• Use a large and flat pan to get the best crepes.
• If you don’t have a good quality non-stick pan, use a drizzle of olive oil before adding the batter.
• You can flavor the crepes with any spice you like: cumin, paprika, turmeric, or more.
• To make these crepes even more nutritious with more fiber and protein, when soaking the quinoa, add 2 tablespoons of chia seeds. Then when blending, add 1/4 cup extra water.
• To make these crepes sweet, add 1-2 tablespoons of sugar, honey or maple syrup.

Make Ahead and Storage

• Make Ahead: You can make the batter a day in advance, and store it covered in the fridge for up to 24 hours.
• Store Leftovers: Let the healthy Quinoa crepes cool completely on a plate. Then, transfer them to an airtight container, and store them in the fridge for up to 3 days.
• Freeze: Once cool, you can stack the crepes, placing a sheet of parchment paper in between each one. Then, wrap them tightly with plastic wrap, and transfer them to a sealable freezer bag. You can freeze the crepes for up to 3 months. Thaw in the fridge overnight before serving.
• Reheat: Place the thawed crepes on a plate, and cover them with a second plate. Warm them in 20-second increments in the microwave.

Common Questions

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