Lemon-Rosemary Quinoa Crepes with Vanilla Vodka

This recipe is made specifically for Spring, Easter to be precise.  

I’m ready for the snow to vanish, having no word by the meteorologist of any expected flurries, light dusting, small or large accumulations.  I enjoyed the snow when it fell.  I liked seeing it trim the trees, watching it land on the window panes, and feel it touch softly on my skin and lashes when I took a stroll at night just so I could be in the middle of it under the street lights until the cold prompted me to head back indoors.  Now I am ready to enjoy the aspects and joys of spring– the warm sun on my feet on the front porch, fingers in soil for planting, my cotton skirt whisking green blades of lilies…  Goodbye, Winter, I loved you and still do; I’ve got to make room for Spring’s visit.  I’ll look forward to seeing you at the end of the year; I’ll plan on another walk, I’ll play in your pure white covering, again.  Rest up, get your beauty sleep until then.

Enough of the dream talk; let’s get on to business even though it is snowing at this very minute!…  Maybe I’ll make some snow ice cream in case this is the last snowfall of the season…  On the other hand, shame on me for thinking of my own little neck of the world when lives have been perished from the Malaysian plane in the Indian ocean, and the many people who have lost loved ones and homes in Washington in a mudslide.   We hold on and enjoy the small moments until our individual lives are affected when we do feel the hurts of the world because of the sake of family and loved ones.    

A 2-cup measuring cup is good for this.  Measure 2/3 cups Eagle Brand Sweetened Condensed Milk and pour into the 2-cup measuring cup.   

Fill with warm water to the 1-cup mark, then whisk together the sweetened condensed milk and the water.  Whisk into the liquid 1/2 of a freshly squeezed lemon, including the zest of the whole lemon, and 1/8 teaspoon chopped fresh rosemary.  Reserve the remaining half of the lemon for juice in the crepe filling.  Add all the liquid to the beaten eggs along with 1 teaspoon baking powder, a good pinch of salt, 3/4 cups quinoa flour (or any flour you decide to use), and 1 1/2 teaspoons vodka-vanilla extract (or regular vanilla extract).  Scrape down the sides of the mixing bowl, having used the whisk attachment in the stand mixer.  Mix until batter is lump-free.

Heat a non-stick skillet, grease it with butter and ladle a small amount in the bottom of the skillet to make a thin crepe so it will be easy to roll after it’s made.  Swirl the skillet evenly to form a complete crepe-circle.  With a silicone spatula, go along the edges of the skillet, butt the edges of the crepe and continue to loosen it gently so it doesn’t fall apart in order to flip it quickly.  Brown on both sides and keep warm.

For the filling, use the remainder of the sweetened condensed milk, lemon juice, and some vanilla extract, whisking and then spooning into the crepes to be rolled.  Dust with powdered sugar inside-out of the crepes.

moon circle