You will need only 2 ingredients to prepare these quinoa crepes and a bit of time to cook them. On social media, you might have 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 cook in a non-stick pan or a crepe maker. You can store them to consume later: just reheat them like you do with flatbread and fill them as you like.
They are also vegan and gluten-free, ideal for those with intolerances and they’re only 3 Weight Watchers points each: therefore, 2 are perfect for a meal and 1 for breakfast or snack. Let’s prepare them…
Here are a few similar recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 7 Pieces
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
I started with 200g of quinoa and the rule is 2 parts quinoa and 3 parts water.
- 7 oz quinoa (raw)
- 1 1/4 cups water
- 1 pinch salt (optional)
- 1 teaspoon extra virgin olive oil
- Total Points = 21 WW points
- Points per crepe = 3 WW points
Tools
- Bowl
- Sieve
- Blender
- Spatula
- Pan
- Ladle
- Brush
- Lid
- Cooling Rack
Steps
Start by weighing 200g of quinoa and rinse it well under running water. Then place it in a bowl, cover with fresh water and soak for at least 4 hours or overnight. Rinse well again and drain the quinoa. Be sure to use a fine mesh sieve as quinoa is tiny.
Put the quinoa in a blender jug and add 300ml of water and, if desired, a pinch of salt.
Blend at maximum power for a few minutes, you need to obtain a smooth mixture that looks like milk.
If you have a super non-stick pan you might not need oil but even with just a teaspoon you can make all the crepes and you’ll even have some left over so you can use it without worry. Heat the pan and brush it with a bit of oil. Pour a ladle of batter and swirl the pan to make a nice round crepe.
Cover and cook over moderate heat for about 1 minute.
At this point, uncover and you’ll see that the surface of the crepe is no longer wet and by shaking the pan, the crepe detaches from the bottom, so you can easily flip it.
Flip it and cook again with the lid for about 30 seconds. Uncover and continue cooking and turning until the surface on both sides is completely dry. I don’t cook further since I reheat them again when I want to eat them.
Place the quinoa crepes on a cooling rack to cool and continue cooking until the batter is finished. If you have less than a ladle left at the end, add a bit of water and you will see you can get one last crepe the same size as the others. Also, remember to stir the batter every time before you scoop as it tends to settle at the bottom.
Here’s an idea of how I used them.
In a savory version with arugula, radicchio, homegrown broccoli sprouts, and tahini. The sprout recipe is coming soon…
Here is the sweet version:
I spread some chocolate hummus, added 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 prepare them regularly. 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
What is quinoa?
Quinoa is considered a grain but actually, it is the seeds of a plant and it has become very popular on our tables. It is cooked like pasta, 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 protein, and does not contain gluten.
Can I use another ingredient instead of quinoa?
I am sure these crepes can also be made with buckwheat and amaranth but I haven’t tried yet. However, many years ago I did a very similar experiment with red lentils and will soon put the recipe on the blog. Here is the photo…
