These Quinoa Crepes are the best tasting form of Quinoa that I have had so far. Salads, Pizzas, and anything else, Quinoa crepes beat them all! Hands down, my most favorite Quinoa recipe ever!

Quinoa Crepes

First of all guys, I want to tell you that I did not create this recipe to be a part of any health fad/food fad! I for one do not believe in them. For those of you alien to the term, it is defined as “The term used to describe the short term popularity among restaurants and consumers of an ingredient, dish, or preparation technique”.-Wikipedia. Mind you, Wikipedia says that is the positive connotation of the word.

Mushroom Crepes

As a passionate blogger, I am constantly surrounded by food, either virtually or physically. Result? Food fads are literally shoved into my face! Reality shows where all the chefs are using the same “fashionable” ingredient, Pinterest users who are only pinning recipes with that ingredient or fellow bloggers who are all making something out of the ingredient! I admit that it makes me wonder, “What is so good about it? How does it taste?”. Like you, curiosity gets the better of me too and I use the fad ingredient in my kitchen but… But, it never makes a repeat appearance in my kitchen unless I am really pleased with the taste, or extremely happy with my research about its nutritional value or am inspired by the first taste (you know, some ingredients always have a promise of potential to them).

Gluten free crepes

Quinoa, for me has been an acquired taste. Impressed by the health benefits, I have used it in my recipes once in a while but never has it been MIND=BLOWN with quinoa. These Quinoa crepes were a game changer for me.

A unique taste like no other, crispness to it with a potential of varied seasoning and stuffing, I have already made it twice, once for brunch and another for dinner since I first made and photographed these gluten free crepes.

Quinoa Crepes

Try your hand at it and let me know how you like it.

You can find more breakfast/brunch recipes here.

Here is the recipe for



Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 25 minutes

Serves: Makes 12-15, 5 inch crepes


    For the Crepes
  • 1/2 cup white quinoa
  • 1/2 cup rice flour
  • 1 inch piece of ginger
  • 3-4 chilies (green or red depending on the desired spice levels)
  • 1/2 tsp baking soda
  • 1/4 -1/2 cup water to make a batter
  • 1-2 tbsp cooking oil
  • Salt to season
  • For the stuffing
  • 1 cup sliced mushrooms
  • 1 cup chopped spinach or whole baby spinach
  • 1 tsp dried an crushed Oregano
  • 1/4 tsp crushed black pepper
  • 1/2 cup grated parmesan
  • Salt to season


  1. Soak the quinoa for at least 3 hours. Grind to a smooth paste along with the ginger and chilies using minimum amount of water.
  2. Add the rice flour the rice salt. Mix well y adding small quanitites of water to make a pancake/dosa like batter.
  3. Spray some cooking oil into a pan. Add the mushrooms.
  4. Cook for about a min or so on medium high heat and then add the chopped spinach.
  5. Add the seasonings of choice. In this case, the dried oregano crushed black pepper and salt.
  6. Mix well and cook until the spinach wilts.
  7. Transfer into a bowl and set aside.
  8. Heat up a griddle over medium heat. When it is hot enough, add a drop of oil on it and spread it around with a clean paper towel.
  9. Pour a ladle of batter over the griddle. Quickly, use the ladle bottom to spread the batter around the griddle in swift clean circles (Concentric circular motion staring from the centre)
  10. This action results in thin crepes vs a thick pancake. Spray cooking oil add a ¼ tsp of oil around the crepe.
  11. Cook for about 30 seconds. Add the stuffing, top it with grated cheese. Cook for another 30 se until you notice the edges of the crepe releasing from the pan.
  12. Fold your crepe.
  13. Flip the folded crepe over carefully and cook for 10-15 sec or just long enough to melt the cheese.
  14. Serve hot.
  15. Use the oil-laden paper towel to wipe the griddle clean between crepes.

My Take:

If you find it difficult to spread the batter, move the griddle off the heat just to enable you to spread the batter before you continue to cook.

You could skip the chilies in the batter and use bananas and berries with some cream cheese for the stuffing for a sweet breakfast.

Under 250 calories per serving

Yummily Yours'



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  1. Hey Prash… Great recipe. Made it like dosas for my kiddo and her friends. its a healthy option for snack..

  2. Awesome! Love the look of these crepes and that filling is calling out my name!!

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