Quinoa crepes with maple-walnut apples

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Quinoa crepes with maple-walnut apples

Quinoa crepes with maple-walnut apples.
Photo, Roberto Caruso.

Try this healthy upgrade to traditional crepes; they're low-sugar, high-protein, and loaded with anti-oxidants and omega-3s!


  • 1/3 cup quinoa flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 2 eggs
  • 1/3 cup milk
  • 1 tbsp maple syrup , or honey
  • 1/2 tsp vanilla

For apple mixture:

  • 1 Granny Smith apple , peeled and sliced
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 cup coarsely chopped walnuts
  • 1/2 cup low-fat vanilla Greek-style yogurt


  • STIR flour with 1/2 tsp cinnamon, ginger, nutmeg and salt in a medium bowl. Whisk eggs with milk, 1 tbsp maple syrup and vanilla in a small bowl. Whisk into flour mixture until smooth.
  • HEAT a medium non-stick frying pan over medium-low. When hot, spray lightly with oil. Add a scant 1/4 cup of crepe batter to pan and move pan around in a circular motion to evenly coat bottom.
  • COOK until underside is lightly golden, about 1 min. Flip crepe and cook for another 30 sec. Fold crepe into quarters, then transfer to plate. Repeat with remaining batter, lightly spraying with oil if needed. Wipe pan clean.
  • ADD apples, 1/4 cup maple syrup, 1/4 tsp cinnamon and 1/4 cup water to same pan. Set over medium-high and cook until apples soften and liquid reduces, 3 to 5 min. Add walnuts and cook for 1 more min. Spoon mixture over crepes and top each crepe with 2 tbsp yogurt.

Nutrition (per serving)

  • Calories
  • 231,
  • Protein
  • 8 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 8 g,
  • Fibre
  • 2 g,
  • Sodium
  • 112 mg.

Kitchen tip: The first crepe usually doesn’t work. The recipe is designed to allow for one bad crepe.