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Quinoa Crepe Roll with Vegan Cream Cheese and Oreo Fillings

Calling all my Barbies and Kens! These adorable pink crepes are made of only THREE ingredients, naturally gluten-free, high-protein, and sweet without any added sugar! And they taste just like crepe cake! But in an even more fun and swirly shape.

Quinoa is indeed a superfood, not only does it contain all 9 essential amino acids, making it a source of complete protein, but it's also so incredibly versatile! It works in savory and sweet recipes. I've made this green version of sweet quinoa wrap before and this time, I just gotta make it pink for the Barbie summer!

All you need is 3 ingredients - quinoa, water, and beetroot powder. And technically you only need TWO since the powder is optional! It is very important to soak the quinoa for at least 4 - 6 hours, or just overnight, this soaking and rinsing step removes any bitter taste from the quinoa, makes it a lot easier to digest and absorb, and also softens the grains so they are easier to blend and form a smooth batter.

For fillings, I added whipped vegan cream cheese, oreo cookies, and raspberries, but you can use anything you like or even just eat them as is! The organic beetroot powder I used contains organic red spinach and organic pomegranate, so it's already very sweet and fruity without any added sugar.




INGREDIENTS:

1 cup quinoa, soaked overnight

1 cup fresh water

1 scoop organic beetroot powder

Oil for cooking


For the filling -

7 oz vegan cream cheese

8-10 Oreos

Handful of raspberry


TO MAKE:

- Soak the quinoa for at least 4 - 6 hours or overnight, rinse thoroughly;

- Add quinoa, water, and beetroot powder to a high speed blender, blend till very smooth;

- Let the batter rest for 30 minutes;

- In a nonstick pan over medium heat, brush on a little bit of oil, pour about 1/3 of the batter and quickly spread it out, the batter cooks really fast and you can also adjust the amount based on the size of your pan;

- Let it cook for 1 - 2 minutes till the top side looks dry, slide your spatula underneath and carefully flip it over, cook for another minute or so, repeat till all batter is used up;

- Once all the crepes are done, let them cool down while you prepare the fillings;

- Add all the oreo cream center and cream cheese in a large bowl, whip till well combined, chop the raspberries;

- Arrange the 3 crepes in a row and have the overlapping each other, spread on the cream cheese frosting, sprinkle on crushed oreo cookies and raspberries;

- Start rolling up from one end, fold in the two sides once you've rolled to the middle, and continue to roll forward until it's fully closed, like you're making a burrito;

- Wrap the roll in parchment paper and let it set in the freezer for 1 hour;

- Slice and serve chilled, enjoy!


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