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Frequently Asked Questions:
Can I use a different flour instead of oat flour?
Yes, you can substitute with almond flour, rice flour, or any gluten-free flour blend.
Do I need to soak the quinoa before blending?
It’s not necessary, but soaking the quinoa for a couple of hours can make the batter smoother.
Can I make these crepes oil-free?
Yes, you can omit the olive oil, but the crepes might stick a bit more to the pan.
How do I prevent the crepes from sticking to the pan?
Make sure your skillet is non-stick and well-heated before pouring the batter.
Can I use cooked quinoa for this recipe?
This recipe works best with raw, uncooked quinoa blended into the batter.
Can I add spices or herbs to the batter?
Absolutely! For a savory crepe, you can add herbs like parsley, basil, or cumin.
Can I use plant-based milk instead of water?
Yes, substituting water with plant-based milk can add extra creaminess to the crepes.
How can I make the crepes crispier?
Cook the crepes longer on each side or use less batter for a thinner, crispier texture.
Are these crepes freezer-friendly?
Yes, you can freeze the crepes with parchment paper between each one for up to a month.
What fillings work best for these crepes?
Sautéed vegetables, hummus, avocado, or nut butters and fruit for sweet versions work great!
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