Stuffed Quinoa and Pecan Crêpes

Quinoa_crepe

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/4 cup milk
1 cup cooked quinoa (I prefer red)
1 cup flour
1 cup ricotta
1 rutabaga, peeled and thinly sliced
1 tablespoon lemon zest
1 tablespoon parsley
1 zucchini, thinly sliced lengthwise
1/2 cup toasted pecans, ground
12 asparagus
2 eggs
2 green onions, sliced
black pepper
butter

Recipe Preparation

See Full Recipe at Food52

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