Ingredients:
- 1 cup of instant quinoa flour – Andean Star
- 10 mushrooms of your preference.
- 1 glass of water
- 1 onion, chopped
- 2 chopped tomatoes
- Parsley to taste
- 1 tablespoon of yeast
- Extra virgin olive oil
- 1 pinch of salt and ground black pepper
Preparation:
- preheat the pan with the olive oil, then add the onion, salt, chopped septa, parsley and chopped tomato.
- In another bowl mix the instant quinoa flour, ground pepper, yeast, a little olive oil and the water, mix until dissolved. Then add some of this mixture to the frying pan over low heat for a few minutes until the crepe is formed.
- Finally, prepare the salted crepe at the table.