So we may not be American, but that doesn’t stop my family from celebrating this patriotic holiday with one of our favorite healthy brunches. My dad whipped up his famous quinoa yogurt crêpes, complemented with some fresh berry smoothies and watermelon.
Quinoa Crêpe Recipe
>>1 cup Trimona Bulgarian Yogurt
>>100g quinoa flour (my dad grinds his own from seeds to reduce oxidation)
>>½ teaspoon Himalayan salt or your favorite salt
>>pinch of baking soda
>>1 stick of butter (the whole stick will not be used)
Combine yogurt, eggs, and salt in blender and pulse for 10 seconds. Add flour and baking soda. Pulse again 3-4 times for 10 seconds. Let it sit for 2 minutes. Pulse again for 5 seconds and voilà! Your batter is ready to use. Heat and lightly coat your non-stick pan with the butter stick. Pour batter just enough to cover the bottom of the pan. Cook for about 20 seconds and flip. Cook for another 20 seconds. Place crêpe in a large plate and immediately spread some butter on it with the butter stick.
Put on any of your favorite toppings! My personal favorites include: honey, raspberry jam, and Nutella. You can then fold it, roll it, and eat it whichever way you please. *
* The crêpe may be prone to breaking a bit when rolling, but that’s okay! Just handle a bit more carefully. 🙂 This is due to the gluten-free quinoa flour which isn’t as elastic as most doughs.