by Ali Seiter
A crepe epidemic must have swept over my culinary psyche, for this constitutes the third recipe for elegantly thin pancakes I’ve featured in a mere month. However, while my previous two recipes involved stuffing the crepes with sauteed vegetables for a hearty meal, this unbelievably simple 4-ingredient dish functions as a complement to any soup or stew.
You see, I’ve long since rejected the crusty loaves of bread to sop up juicy deliciousness, even before adopting a gluten-free diet. Thus, to satisfy my whole grain meal quota, I usually simmer up a small pot of wild rice, quinoa, amaranth, or what-have-you and serve the stew/soup over/alongside it. But gosh darn it, I want that bready sopping satisfaction so dear to soup-eating, too! Inspiration struck last night: gluten-free crepes! Since the particular soup I enjoyed last night contained no leafy greens, I also snuck some kale into this groundbreaking side dish, imparting a lovely green hue.
Fair warning: this recipe will not suit the faint of vegan heart. The quinoa flour offers a strong, nutty, slightly bitter flavor—exactly the essence of the scent of quinoa—while you can definitely detect the grassy flavor of kale. Somehow, neither of these potential off-putters bothered me; perhaps their adorable crepe form simply made me way too happy to care.
Kale-Quinoa-Buckwheat Crepes (Soy Free, Nut Free, Oil Free)
- 1/4 cup quinoa flour
- 1/4 cup buckwheat flour
- 1 cup water
- Small bunch of kale (about 5-7 smallish leaves.)
Combine all ingredients in a blender and puree until smooth.
Heat a large non-stick skillet over medium heat (you can spray it with cooking spray/oil to further ensure non-stickingness). Spoon a 1/4 cupful of batter onto the middle of the pan and swirl it around to coat the entire bottom of the pan. Cook for 3-5 minutes or until you can easily insert a spatula underneath the crepe, then flip and cook for another minute. Repeat with remaining batter.
Comment Provoking Questions: What is your favorite accompaniment to a soup or stew? What is your favorite gluten-free flour?
Until next time, Ali.