Chocolate Quinoa Crepes with Bananas |
A decadent morning dish full of nutrition. Topped with bananas (and a bit of chocolate sauce if you want to indulge), these light chocolate crepes are not as sinful as they appear.
Ingredients
- 1/3 cup (80 mL) quinoa flour
- 2 Tbsp (30 mL) unsweetened cocoa powder
- 1 Tbsp (15 mL) white sugar
- Pinch salt
- 2 egg whites
- 1/3 cup (80 mL) 1% or 2% milk
- 1/4 cup (60 mL) water
- 2/3 cup (160 mL) plain yogurt
- 2 Tbsp (30 mL) brown sugar
- 1/2 tsp (2 mL) pure vanilla extract
- 4 bananas, sliced
- Chocolate sauce (optional)
Directions
1. Combine the quinoa flour, cocoa, white sugar and salt in a medium bowl, mixing well. Whisk in the egg whites, mixing gently. Slowly add the milk and water, blending until smooth.
2. Lightly grease or spray a small frying pan with cooking oil and place over medium heat. When the pan is hot, pour about 2 Tbsp (30 mL) of the crepe batter into the pan, spreading evenly to coat. Fry until the edges begin to turn golden brown and flip, cooking about 30 seconds per side. Set aside on a plate. Repeat until all the crepes are done (you will have about 8 crepes).
3. In a separate bowl, combine the yogurt, brown sugar and vanilla to make the filling. Spread about 3 Tbsp (45 mL) of the filling onto each crepe. Add some sliced bananas. Wrap the crepe gently by folding in each side. Garnish the top of each crepe with additional sliced bananas and drizzle with chocolate sauce (if using). Serve immediately.
Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming by permission of Whitecap Books.
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Diane Konior | January 4, 2011 at 7:41 am - §
Are these crepes gluten free?