Quinoa crepes with maple-walnut apples

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1/3 cup
quinoa flour
1/2 tsp
1/4 tsp
ground ginger
1/8 tsp
1/8 tsp
1/3 cup
1 tbsp
maple syrup, or honey
1/2 tsp

For apple mixture:

Granny Smith apple, peeled and sliced
1/4 cup
1/4 tsp
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.

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


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