2 ½cupsfrozen corn kernels, thawed(you can use fresh)
2large avocadosdiced
1red bell pepper, chopped
2tablespoonscider vinegar
2tablespoonsolive oil
2teaspoonsfresh oregano leaves or 1 teaspoon dried oregano
1teaspoonground cumin
½teaspoonsalt
½teaspoonblack pepper
Instructions
Filling: Mix all the ingredients in a bowl. Set aside.
Crepes: Cook red quinoa. Reduce heat to low and cook until the grains have developed their halos and are tender, 10-12 min. * Drain in a fine-mesh sieve or a lined colander. Run under cool water until the grains are room temp. Drain thoroughly.
Whisk the cooked quinoa in a large bowl with the milk, almond oil, honey, and egg. Whisk in ww pastry flour, baking powder, and salt to make a batter.
Lightly grease a 12-in nonstick sillet with some almond oil on a wadded-up paper towel. Heat over med-low heat. Pour in ½ cup batter all around the skillet, not in a lump in the center. Quickly swirl the skillet to spread the batter out evenly. Cook until the bottom is set and bubbles throughout, about 2 minutes. Flip and cook about 30 sec more, until set and lightly browned. Transfer. Continue making more crepes. **
Set crepe on a plate, spoon about ⅔ cup of filling.
Notes
* If you already have cooked quinoa on hand, use 1 ¾ cups.** This is where you can make it into a crêpe or a pancake depending on how thin you spread the batter onto the skillet.