Quinoa Crepes - cooking recipe

Ingredients

1/3 cup quinoa flour
1/4 cup brown rice flour
2 teaspoons cornstarch
2 large eggs
2 egg whites
1 cup almond milk

Preparation

Quinoa Crepes with Hemp Vanilla Sauce & Fruit . Quinoa & brown rice flours produce a gluten free spin on an old favorite.
Combine the flours & cornstarch in a medium bowl.
Add the eggs, egg whites and almond milk. Whisk until smooth.
Heat a lightly oiled six-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom.
Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan.
Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.