See Also: Cooking Club · Desserts
Quinoa Dessert Crepes with Fresh Strawberry Cream
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 eggs
2/3 cup milk
1 tablespoon extra virgin olive oil
1/2 cup quinoa flour
1/4 teaspoon sea salt
1 teaspoon raw sugar or honey
about 1/4 cup unsalted butter or oil, for frying
1 cup (or more) fresh strawberries, thinly sliced
1 - 2 teaspoons sugar or honey
1/2 cup (or more) mascarpone cheese, or freshly whipped cream
powdered sugar for sprinkling
whole sliced strawberries for garnish (chocolate dipped!)
In batter bowl whisk the eggs very well and then whisk in the milk, oil, flour, salt and sugar. Whisk until little bubbles form on the surface of the mixture. Let stand 15-20 minutes. In meantime, you can slice the berries and sprinkle with sugar or honey and set aside. When the crepes are ready to cook, heat a 6-8 inch skillet over medium heat.. When hot enough to sizzle when water droplets are sprinkled in the pan, the pan is ready to cook the crepes. (Regulate the heat as you go, you will soon get the hang of it. The first one is usually a "test".) Put at least 1 teaspoon of butter or oil in the hot pan, (more as needed) swirl and brush to coat the bottom completely. Ladle 1/4 cup of the batter into the pan and immediately tip the pan from side to side and around to spread batter over the bottom. Bubbles appear throughout the batter. Cook about 30-45 seconds,flip crepe over, and cook just until the crepe is done, usually just 20-30 seconds. Remove to a plate, and repeat with remaining batter.
Hints: If batter seems too thick or too thin, whisk in a bit more water or flour. It should be thin, but does not have to be paper thin. It should not be too thick or it will not roll or fold nicely. Stack the finished crepes on top of each other on a plate. They can be cooked ahead and then refrigerated, covered, for several hours if necessary.
To serve: Whisk up the mascarpone, or whip the cream. Fold the sliced berries into the cream. Lay a crepe out flat and spoon the strawberry cream on one side of it, roll up, and place it seam side down on dessert plates or a large platter. Sprinkle with powdered sugar, if desired, and arrange whole strawberries around.
Recipe created 2014-04-22.
