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  • 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


  1. preheat the pan with the olive oil, then add the onion, salt, chopped septa, parsley and chopped tomato.
  2. 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.
  3. Finally, prepare the salted crepe at the table.

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