You will only need 2 ingredients to make these quinoa crepes and a little bit of time to cook them. On social media, you might have also seen them called quinoa wraps, which might be more accurate but less popular in Italy.
They are super simple: just soak the quinoa, blend it with some water, and go ahead to cook it in a non-stick pan or a crepe maker. You can store them to eat later: just reheat them like a flatbread and fill them as you like.
Additionally, they are vegan and gluten-free, ideal for those with intolerances and they only cost 3 Weight Watchers points each: so 2 are perfect for a meal and 1 for breakfast or snack. Let’s make them…
Here are some other similar recipes:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
I started with 200g of quinoa, and the rule is 2 parts quinoa and 3 parts water.
- 200 g quinoa (raw)
- 300 ml water
- 1 pinch salt (optional)
- 1 teaspoon extra virgin olive oil
- Total points = 21 WW points
- Points per crepe = 3 WW points
Tools
- Bowl
- Strainer
- Blender
- Spatula
- Pan
- Brush
- Ladle
- Lid
- Cooling rack
Steps
Start by weighing 200 g of quinoa and rinse it thoroughly under running water. Then place it in a bowl, cover it with fresh water, and let it soak for at least 4 hours or even overnight. Rinse again thoroughly and drain the quinoa. Make sure to use a fine-mesh strainer as quinoa is tiny.
Put the quinoa in a blender jar and add 300 ml of water and, if you like, a pinch of salt.
Blend at maximum power for a few minutes; you need to get a smooth mixture that looks like milk.
If you have a super non-stick pan, you can skip the oil, but with just one teaspoon, you will make all the crepes and even have some left over, so you can use it without worries. Heat the pan and brush it with a little oil. Pour a ladleful of batter and rotate the pan to get a nice round crepe.
Cover and let cook over medium heat for about 1 minute.
At this point, uncover, and you’ll see that the surface of the crepe will no longer be wet, and by shaking the pan, the crepe will detach from the bottom, so you can easily flip it.
Flip it and cook again with the lid on for about 30 seconds. Uncover and continue cooking and flipping until the surface of both sides is well-dried. I don’t cook further because I will reheat them again when I want to eat them.
Place the quinoa crepes on a cooling rack to cool down and continue cooking until the batter is finished. If you have less than a ladleful left, add a bit of water, and you’ll get one last crepe as big as the others. Make sure to stir the batter each time you’re about to scoop some because it tends to settle at the bottom.
Here are some ideas of how I used them.
In a savory version with arugula, radicchio, self-grown broccoli sprouts, and tahini. Recipe for the sprouts coming soon…
Here in a sweet version:
I spread some chocolate hummus, added some banana slices, and cut them into rolls served with fresh blueberries.
There are many ideas on how to use these quinoa crepes. We liked them a lot, and now I regularly make them. They are very digestible, light, and truly versatile. Try them and let me know how you filled them!
Enjoy!
by Giovanna Buono
Storage
You can store these crepes or quinoa wraps for 3 days in the fridge or for 3-4 months in the freezer, but keep them separated with parchment or kitchen paper.
FAQ (Frequently Asked Questions)
What is quinoa?
Quinoa is considered a grain but actually are the seeds of a plant, and it’s now very common on our tables. It cooks like pasta, can be eaten hot or cold, and I like it a lot because it has a nutty aftertaste. It also has many beneficial properties for our body, lots of proteins, and does not contain gluten.
Can I use another ingredient instead of quinoa?
I’m sure these crepes can also be made with buckwheat and amaranth, but I haven’t tried it yet. However, many years ago, I did a very similar experiment with red lentils, and I’ll soon post the recipe on the blog. Here’s the photo…
