Please let me know how your crepes turn out and if you have any suggestions.

I enjoy baking with the sprouted spelt.

I hope you enjoy this recipe.

I loved watching the crepe vendors make their crepes. They’re so skillful spreading the batter and turning the crepes over.

I have some maple butter left from when we went to Montreal / Quebec City. I think it has a future with some nice, sweet crepes.

Thank you for commenting. I hope you and your husband will enjoy Mango Curry Quinoa. It has many layers of surprises. My family loves it.

Thank you for hosting Pennywise Platter Thursdays.

I’m guessing you’re referring to Mama’s Magic Muffins.

I leave the quinoa flour and apple sauce mixture on the counter overnight. I use a glass bowl that has a lid. I keep it covered.

Since I’m soaking the quinoa flour in the recipe’s wet ingredients that contain acids from the apple sauce plus one tablespoon of lemon juice (more acid), I don’t rinse the flour. I think the acid from the apple juice and the lemon juice will neutralize the enzyme inhibitors. Please see http://nurturingwisdom.wordpress.com/quinoa-the-mother-seed-of-the-incas/

My daughter loves this dish. None of the ingredients are over-powering. The mango gives it just the right touch.

How do you like Chef Susser’s methods of cubing a mango?

I hope you’ll enjoy this quinoa recipe. I always cook extra. It’s such a versatile, nourishing food. I use it as a grain substitute. I even eat it for breakfast with some soaked nuts and fruit.