Published via Ecency

Hello foodie friends! 🌮🍲 Yesterday, while navigating the work-from-home routine, a culinary muse struck me, and the result was too good not to share! 🥞✨

Quinoa Crepes Evolution:

•The journey began with 200g of quinoa seeds soaking overnight, later blended into a batter.
•Three eggs, a pinch of sea salt, white pepper, and freshly grated nutmeg joined the mix, creating the base for my delightful crepes.

•Cooked with a hint of duck fat on a sizzling cast iron pan, these crepes earned their golden stripes.

The Filling Magic:
•Meanwhile, a vibrant filling took shape in the food processor. Roast turkey(leftover), a spring onion, garlic, parsley, and a half-zucchini danced together until they formed a savoury batter.
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Dairy-Free Béchamel Adventure:

•No dairy? No problem! I crafted a creamy béchamel sauce using 200g of cashews soaked overnight, adding a touch of decadence to the ensemble.

Assembly & Baking Extravaganza:

Crepes cooled at room temperature, waiting to embrace their flavourful destiny.

Each crepe cradled a generous scoop of the leftover batter, turning them into savoury cannelloni.

A baking tray, a splash of duck fat, a layer of béchamel, a layer of batter, and the filled crepes found their cozy spots.

First layer of béchamel sauce ⬇️

First layer of batter over the béchamel sauce ⬇️

The filled crepes finding their cosy spot⬇️

Covering the crepes with another layer of batter⬇️

Finishing our culinary creation with a layer of the béchamel sauce ⬇️

This is the result before baking from the top⬇️

Layer upon layer, the culinary masterpiece took shape—crepes, batter, béchamel—until the tray was a symphony of flavours.
This is the result before baking from the side⬇️