In a bowl, whisk together flaxseed, eggs, water, whole-wheat and quinoa or oat flours.
Refrigerate batter for 15 minutes.
In a skillet, heat oil over medium heat.
Pour in 1/3 cup (80 mL) of batter for each crepe.
Cook 1-2 minutes per side or until golden brown. Keep warm.
Place 1/2 cup (125 mL) of fruit on one half of each pancake.
Spread 2 Tbsp. (30 mL) over the fruit.
Fold the crepe over and garnish with some fruit and mint leaves.
Serve immediately with a drizzling of cream, if desired.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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