Quinoa Crepes

We have this little tradition. It's called Hobbit Breakfast.
Every Sunday after Church we come home and cook up a warm, hearty "second breakfast."
It's become so popular with my kids that they discuss the details throughout Mass.
I'll get an "attempted whisper" - usually accompanied with splattering saliva in my ear
while trying to pray, in pew, "Are we having pancakes or eggs today, momma?!
And and and be-cwuz I wuv sy-wup - we need sy-wup."

It's all baking, frying, flipping, sizzling, and uncontrollable drizzling of the maple
syrup when we get home. It's cozy. Reminds me of "home." As the world should be.


|| QUINOA CREPES ||
gluten free, grain free, dairy free

1 C. quinoa flour
2 eggs
1/4 tsp. sea salt
1 C. water or non-dairy milk
1 tbls. sunflower oil

Whisk ingredients together until smooth. Crepe batter should be runny.
You may have to add another 1/4-1/2 cup of water or non-dairy milk to reach
the desired consistency.

Heat 2-3 tbls. of sunflower oil in skillet. Pour in 1/2 c. of batter - tilting the pan
in a circular motion to allow the batter to spread out. Think thin.

These take about 2-3 minutes on each side. We like ours on the crispy side, so we usually
let them go for a few minutes longer. Add more oil to pan as needed with each new crepe.

Fill 'em up, wrap 'em up, devour like a true citizen of The Shire.

Yields 4-5 crepes.