Makes 2 crepes
1 egg (preferably a large one)
1/4 cup quinoa flour
1/4 cup almond milk (store bought or recipe here)
Pinch himalayan pink rock salt salt
1/2 tsp vanilla essence
1 tbsp maple syrup, or other sweetener
2 tsp Coconut oil or macadamia oil, for the pan
Quinoa crepes with berries and chocolate sauce
Chocolate sauce (recipe here)
1. Make the chocolate sauce (recipe above)
2. Put the egg, quinoa flour, almond milk, salt, vanilla and rice malt syrup in a small blender or food processor (alternatively, whisky by hand very well).
3. Put a crepe pan or large non stick pan on a medium to high heat, add 1 tsp of coconut oil and allow it to heat up with the pan for a few minutes. When the pan is hot take it off the heat and slowly pour half of the mixture onto the pan, use one hand to swirl the pan around so that the mixture is evenly distributed into a thin circle, put the pan back on the heat and allow to cook for a minute or two (checking to see if it's slightly browning), then use a spatula to flip it over and cook the other side.
4. Repeat this process with the rest of the mixture to make the last crepe then top with berries, chocolate sauce, coconut flakes, nuts etc.
*My favourite is filled with chopped strawberries and crushed macadamias and drizzled with chocolate sauce.