Try these gluten-free vegan quinoa crepes made with just a handful of wholesome ingredients, including quinoa and beet for a vibrant color. Perfect for savory fillings like vegan cream cheese, spreads, veggies, and more. Easy, nutritious, and delicious!
If you’re looking for a versatile, nutritious, and vibrant recipe, these gluten-free vegan quinoa crepes are a must-try! Made with soaked quinoa and a touch of beet for natural color, these crepes are as eye-catching as they are delicious. They’re perfect for filling with your favorite spreads, fresh veggies, or plant-based proteins, making them ideal for breakfast, lunch, or a light dinner. Plus, they’re easy to make and packed with plant-powered goodness—no gluten, no oil, just simple, wholesome ingredients. Get ready to impress your taste buds and elevate your meal game!
Why You’ll Love These Pink Quinoa Crepes
You’ll fall in love with these pink quinoa crepes for so many reasons! First, they’re incredibly nutritious—quinoa is a complete plant-based protein packed with essential amino acids, while beets are rich in antioxidants, fiber, and vitamins. These crepes are also super easy to make, requiring just a blender and a few simple steps. And let’s not forget their stunning pink hue, which makes them as beautiful as they are delicious. Whether you’re meal prepping or impressing guests, these crepes are a healthy, aesthetic, and satisfying addition to your table.
How to Make the Quinoa Crepes:
Ingredients:
- 1 cup quinoa
- 150ml water
- 1 small boiled beet, peeled
- Salt, to taste (or preferred seasoning)
- 1 tbsp vegan butter
Instructions:
- Rinse the quinoa thoroughly and soak it in warm water for at least 4 hours.
- Drain and rinse the soaked quinoa again, then transfer it to a blender.
- Add 150ml of water, the boiled beet, salt, and vegan butter. Blend until smooth and creamy.
- Heat a non-stick pan over medium heat. Pour the batter and spread it into a thin layer, just like making regular crepes.
- Cook each crepe on one side until the edges lift slightly, then flip and cook the other side until well done. There’s no need for additional oil or butter.
Serving Suggestions:
Fill your crepes with vegan cream cheese, cashew spread, or your favorite spread. Add veggies, plant-based protein, or any toppings you love. Enjoy these vibrant, nutritious crepes for breakfast, lunch, or as a snack!
Recipe Tips
Soak the Quinoa Thoroughly: Soaking the quinoa for at least 4 hours softens it, making it easier to blend and ensuring a smoother batter. This also helps remove the natural bitterness of quinoa.
Blend Until Completely Smooth: For the best crepe texture, blend the batter thoroughly. A high-speed blender works great for achieving a silky consistency without any grainy bits.
Adjust Consistency if Needed: If the batter seems too thick, add a tablespoon of water at a time until it reaches a pourable consistency. This ensures the crepes cook evenly and are easy to spread on the pan.
Use a Non-Stick Pan: These crepes don’t require additional oil or butter, so a good-quality non-stick pan is essential to prevent sticking and achieve even cooking.
Cook Low and Slow: Allow each side to cook fully before flipping. Be patient—this prevents tearing and ensures the crepes hold their shape while developing a slight crispness.
Make it Sweet
Add a touch of maple syrup and vanilla extract to the batter for a sweeter crepe. Serve with fresh fruits, a drizzle of maple syrup, or a dollop of vegan whipped cream. For extra indulgence, try vegan chocolate spread or nut butter as a filling.
Quinoa Crepes (GF, V)
Equipment
- blender
Ingredients
- 1 cup quinoa
- 150 ml water
- 1 small boiled beet peeled
- 1 tbsp vegan butter
- salt to taste
Instructions
- Rinse the quinoa thoroughly and soak it in warm water for at least 4 hours or overnight.
- Drain and rinse the soaked quinoa again, then transfer it to a blender.
- Add 150ml of water, the boiled beet, salt, and vegan butter. Blend until smooth and creamy.
- Heat a non-stick pan over medium heat. Pour the batter and spread it into a thin layer, just like making regular crepes. There's no need for additional oil or butter.
- Cook each crepe on one side until the edges lift slightly, then flip and cook the other side until well done.
Notes
Fill your crepes with vegan cream cheese, cashew spread, or your favorite spread. Add veggies, plant-based protein, or any toppings you love. Enjoy these vibrant, nutritious crepes for breakfast, lunch, or as a snack!
These gluten-free vegan pink quinoa crepes are a delightful combination of nutrition, simplicity, and aesthetic appeal. Packed with the goodness of quinoa and beets, they’re as healthy as they are versatile—perfect for both savory and sweet creations. Whether you’re whipping them up for a quick meal or serving them at a special gathering, these crepes are sure to impress. Give them a try and enjoy a vibrant, wholesome twist on a classic favorite!