Quinoa Lunch Crepes
Ingredients for crepe batter:
• 1 cup of quinoa flour
• 1 cup of skim milk
• 4 egg whites
• 2 tbs of coconut oil
Ingredients for pesto sauce:
• 1 cup of fresh basil
• 3 tbs of olive oil
• 3 cloves of garlic
• 1/4 cup of parmesan cheese
Ingredients for crepe filling:
• pesto sauce
• sauteed mushrooms and onions
• grilled asparagus
• skim mozzarella cheese
• tomato sauce
• diced onions
• fresh raw spinach leaves
Equipment:
• 1 large frying pan
• 1 grill pan
• blender (for pesto sauce)
• cooking oven
• 1 large mixing bowl (for crepe batter)
• whisk
• ladle
Instructions:
1. Boil asparagus. Coat grill pan with coconut oil and grill the boiled asparagus.
2. Add olive oil to a frying pan and sautee chopped mushrooms and onions along with chili powder, cumin, paprika and black pepper. Cover and cook for 10 minutes.
3. While mushrooms and onions are cooking, prepare pesto sauce by adding 3tbs of olive oil, 3 cloves of garlic, 1/4 cup of parmesan cheese and 1 cup of fresh basil leaves in a blender. Blend until a sauce-like consistency is reached.
4. In a large bowl add 1 cup of quinoa flour and 1 cup of skim milk. Whisk until fully mixed. Add in 4 egg whites, and 2tbs of coconut oil. Whisk fully once more.
5. Coat a frying pan with a thin layer of olive oil. Using a ladle, add one scoop of the crepe batter to the center of the frying pan. Cover and let cook for 3 minutes. Add ingredients directly onto the crepe in the frying pan.
6. Place frying pan along with crepe and ingredients into the oven and broil on high for 2-3 minutes.
7. Fold crepe in half, and again once more. Garnish with balsamic glaze and serve.
Discussing
1. flour 2. egg white 3. milk 4, oil
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