These beautifully green quinoa spinach crepes are an easy way to sneak in extra nutrients. Fresh spinach adds an abundance of nutrients for strong bones and smooth digestion, including vitamins K, A, B9, C, and B2 as well as minerals, like manganese, magnesium, and iron. Replacing white flour with red quinoa and oat flours adds protein and dietary fiber, making this dish not only nutritious, but also filling.
- Place all of the ingredients in a blender and process until smooth. (3 minutes)
- Heat the skillet over medium high heat. Pour a ladle full of batter onto the skillet and tilt it in a circular motion so that the entire surface is covered evenly. Cook for two minutes on each side. Repeat until you use all of the batter. (15 minutes)
You may stuff these quinoa crepes with various fillings, like sauteed mushrooms, roasted vegetables, herbed ricotta cheese, and more!
To create quinoa crepe pockets, place a crepe on a parchment lined baking sheet and put the filling of your choice in its center (shredded cheese, sauteed vegetables etc.). Gently crack an egg right in the middle of the filling and quickly fold all four sides of the crepe to catch the egg white. Bake at 350°F (176°C) for 5 minutes or until the egg is set. Garnish with fresh herbs, like chives, rosemary, or thyme, and enjoy!