About the Recipe
Light, nourishing + naturally gluten free — filled with coconut yoghurt, my choc hazelnut spread, and a quick berry sauce.
Every bite = wholesome comfort that loves you back.
Ingredients
1 cup dry quinoa
1 cup water
1 tbsp vanilla extract
2 tbsp maple syrup
1/2 tsp baking powder
1 tbsp avocado oil
Preparation
Step 1
Rinse quinoa really well, then blend in a high speed blender with the remaining ingredients until silky smooth.
Step 2
Lightly oil a non stick pan and warm over medium heat. Pour in just enough batter to swirl and coat the base of the pan in a thin layer.
Step 3
Cook for 1–2 minutes per side, until golden and flexible. Transfer to a plate and repeat with the remaining batter.
Step 4
Spread with coconut yoghurt, nut butter, and spoon over the berry sauce. Roll or fold, and enjoy while warm.
Enjoy 💕
Nourish tip: Make a double batch — crepes keep beautifully in the fridge for up to 3 days. Gently reheat and fill for quick, wholesome breakfasts or dessert during the week.