Cream Filled Quinoa Crepes with Blueberry Sauce

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Dietary: Gluten-Free, Kosher, Peanut-Free, Vegetarian, Whole Grain

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.

Prep: 20 min
Total Time: 30 min
Yield: 8 crepes



  • 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.