This is link to see Flambé Fruit Compote 2015-02-08 19.54.03 copy
Remembering tasting Quinoa for the first time many years ago teaching Food Fundamentals saying “this tastes like bird seed”. This predetermined thought has plagued me for years. Now Quinoa is the hip culinary trend new great health food wonder, making me rethink my preconceptions about Quinoa taste.
Thinking back I made some mistakes when tasting I was using Black or Dark Brown Quinoa which has much stronger tastes and I didn’t pre-wash Quinoa to get rid of off flavors. Bummer the mistakes you make when you do not understand the food your working with.
In this venture I am using Golden Quinoa and trying something new inspired by the book, Good to the Grain, by Kim Boyce with Amy Scattergood, an excellent reference book for using whole grains of all types.
This book inspired be to make Crêpes with Quinoa which intrigued me so much that I am going to follow her concept. So this sparks the creative part what can I do to make a healthy crêpe?
Do what I do best set food on fire! I love to flambé foods it’s so fun and eye catching. Now comes the task what foods would be used? Blood oranges are in season now, so are pears which can be spiral cut along with apples. The blood orange has great color, with wonderful berry and citrus notes, perfect 
choices for the flavor profile. Now what to flambé it with, the first thing came to mind Cedar Ridge mades a wonderful Apple Brandy that has excellent flavor but most of all a tremendous flambé. This will be perfect for the task.
Quinoa Crêpes with Flambé Fruit Compote
Ingredients:
1 cup quinoa golden
2 cup water
1 pinch salt
1/2 cup quinoa flour, ground in VitaMix
1/2 cup white whole wheat flour, 100% whole grain
1/2 teaspoon kosher salt
1 1/2 cups milk
2 tablespoons unsalted butter, melted
1 tablespoon honey
2 large eggs
1 tablespoon oil to make crepes
1 cup cooked quinoa
1 large granny smith apple
1 large pear
4 blood oranges, supreme
1/4 cup lemon juice
1/4 cup Mountain Dew Soda
3 tablespoon butter
4 tablespoon brown sugar
1 oz apple brandy
3 tablespoon orange zest
1 cup sweetened whipped cream or whipped topping
Directions:
1. Bring water to boil add salt. Meanwhile rinse off quinoa in strainer with cold water to remove bitter taste. Then add to boiling water stir to combine, reduce heat to simmer, cover with lid and cook quinoa until tender about 10 to 12 minutes. Cool and reserve.
2. Grind the quinoa in vitamix blender into flour about 60 seconds on high speed. Then add all-purpose flour, salt and blend on medium speed for 30 seconds.
3. Add to quinoa/flour mixture milk, melted butter, honey and blend on medium speed as running add one egg at a time until blended well. Let rest for 60 minutes then stir in 1 cup of cooled cooked quinoa until completely blended.
4. Remove the cores from apples and pears, dice apples and pears into medium size dice place in bowl. Combine together Mountain Dew Soda and lemon juice then pour over apples and pears to prevent them from browning.
5. Zest blood oranges and reserve zest. Peel blood oranges remove all pith then supreme sections of oranges Add supreme blood oranges to the diced apples and pears tossing well. This will help prevent apples and pears to brown.
6. To make crêpes heat non stick skillet add just enough oil to coat bottom of pan when just about smoking point add 1/4 cup of crêpe batter to bottom of skillet and swirl around to coat bottom of skillet. Cook crêpe until edges are golden brown flip and cook other side remove onto side plate. Continue process until all crêpes are made. Cover with plastic wrap. Note these can be made ahead and kept for one week in refrigerator.
7. Flambé fruit compote heat skillet (size depends on how large of batch make at a time) add butter and melt then add brown sugar and start caramelize sugar a little, add diced fruit mixture cook 45 seconds add apple brandy and flambé. When flame out add some cooked quinoa stir to heat, add quinoa crêpes coating well with compote liquid and roll.
8. Place crêpes and compote onto plate garnish with orange zest and dollop of whipped cream.
Servings 6
Easy to do with lots of flambé fun
Prep Time 30 minutes
Cooking Time 15 minutes if individually made.
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