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"Stuff these quinoa crepes with your favorite fixings."
- 1 cup quinoa flour
- 1 cup almond milk
- 2 large eggs
- 1 teaspoon honey
- 1 pinch sea salt
- 2 tablespoons melted butter
|Prep : 15M||Cook : 3M||Ready in : 25M|
- Whisk quinoa flour, almond milk, eggs, honey, and sea salt together in a bowl until batter is smooth. Stir butter into batter.
- Heat a lightly greased a skillet or griddle over medium-low heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 2 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 30 seconds. Repeat with remaining batter.
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