Cream filled Quinoa Crepes with Blueberry Sauce

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Bring a little French cuisine into your gluten free diet with these quinoa crepes.The quinoa flour gives this decadent dessert a protein punch you wouldn't expect.




Combine flours and cornstarch in a medium bowl. Add the eggs, egg white and milk. Whisk until smooth.  Batter will be very thin.

Heat a slightly oiled skillet on medium high heat. For a 6 inch skillet pour 2-3 Tbsp., for an 8 inch skillet pour about 5-6 Tbsp. of batter in center of pan, tilting in a circular motion to spread evenly over the bottom.  Flip the crepe when the edges begin to curl. Lift gently around the edges to flip. Cook other side for another 30-40 seconds. Remove from pan. Place hot crepes on a plate and cover with foil. Repeat with remaining batter.

Cream Filling:

Whip cream cheese until creamy and smooth. Add powdered sugar and vanilla. Whip until well incorporated and creamy. Set aside

Blueberry Sauce:

In a small saucepan combine blueberries, sugar and water, let sit for 10 minutes, to let berries rehydrate. Add ginger and cinnamon. Bring to a simmer on a medium low setting. Cover and stir occasionally. Continue to lightly simmer until berries are soft and sauce has thickened slightly, about 10-15 minutes.


Lay one crepe on a flat surface. Spread 3-4 Tbsp. of cream filling down center of crepe. Roll the crepe. Place on serving plate and top with 2-3 Tbsp. of blueberry sauce. Sprinkle with powdered sugar and serve.

Yields: 8 crepes



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