Thursday, December 3, 2015

Quinoa Crepes with Creamy Mushroom Filling

Quinoa is a wonder food, rich in protein, providing all essential amino acids and is a good source of potassium. I try to include it in my diet as much as I can in the form of salads, stir fry and even soups. It’s easy to cook and so versatile that you can change up the flavors as you wish. Last week I cooked a large batch of red quinoa to make a salad for a potluck, and made sure to leave some aside to use in another dish. Instead of the usual stir fry or soup, thought I’d get a bit creative - here’s a recipe for crepes made with cooked quinoa and chickpeas for an additional protein boost.


For the crepes (makes ~6 crepes)
1 cup cooked quinoa (I used red quinoa)
½-¾ cup cooked chickpeas (or canned)
2 Tbsp plain yogurt or sour cream
1 Tbsp parsley/cilantro (optional)
Paprika (optional)

For the filling
8 oz mushrooms, sliced
1 medium onion, chopped
¼-½ cup shredded carrots
1 clove of garlic, minced (or garlic powder)
⅛ tsp ground nutmeg
2 tsp flour (I used wheat flour)
1-2 tsp oil
~½ cup milk

Combine all the ingredients for the crepes except water in a food processor. Add about ¼ cup of water and blend to a puree. Add more water as required until you get a crepe batter consistency.

In a nonstick pan over medium heat, add a few drops of oil/butter. Pour a ¼ cup of batter and move the pan around to quickly spread the batter. Cover and cook for a couple minutes until lightly browned on the bottom. Gently lift the crepe and flip it over. Add a couple more drops of oil/butter from the sides if required. Cook uncovered for another minute or so until it is completely cooked, and crispy to your liking.

For the filling, heat oil over medium heat. Add the onions, mushrooms, carrots and garlic. Saute for 2-3 minutes. Add nutmeg and season with salt and pepper. Once onions begin to brown a little, add the flour and mix well to combine. Let the flour roast for a minute, and then slowly add milk - a couple tablespoons at a time, until it forms a creamy base for the filling. Season with additional salt, pepper if required.

Transfer a cooked crepe to a plate by flipping it over so that the side that was cooked last is facing up. Spoon some of the filling along the center of the crepe and fold the sides up and over, similar to an enchilada. Repeat with the remaining crepes. Serve hot, garnished with chopped parsley.


Alternate assembly: While making the crepes, sprinkle some shredded cheese (I used a pizza cheese blend) after flipping the crepe. Place the crepe cheese side up on a plate, spread some filling and sprinkle chopped parsley. Repeat with another 3-4 crepes. Slice and serve!

Quinia chickpea crepes.jpg


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Protein rich crepes made from cooked quinoa and chickpeas

Posted by The Cooks of Cake and Kindness on Thursday, December 3, 2015

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