Quick Teff Crepes

(Ethiopian, vegan)

Makes 14 (6”)

 

1 cup teff flour*

1/4 cup oat flour

1/4 cup buckwheat flour

1/2 tsp. baking soda

1/2 tsp. salt

2 cups carbonated water

2/3 cup unsweetened plain yogurt (vegan or Greek)

6 Tbsp. apple cider vinegar

 

Here’s the tricky part—these love to stick—so use a nonstick skillet and spray it with non-stick coating between crepes.

 

Preheat the skillet over medium heat. Put the dry ingredients in a medium bowl and stir to combine. Add the carbonated water and the yogurt and stir to throughly combine. When the skillet is hot, stir in the vinegar. The batter will rise and get foamy and the consistency will be just a little thick—like almond milk.

 

Use a 1/3 cup measure and scoop the batter from the bottom of the bowl and pour into a circle in the hot skillet. You can gently swirl it around or spread it with a spoon. The center of the crepe will be thicker and get thinner to the edge—about 1/8 inch thick.

 

Cover and cook for about 1 minute and the top looks dry. Then uncover and cook for another 1-1 1/2 minutes. If the crepe isn’t done it will stick instead of lifting off. Use a spatula to get under the crepe to lift it off. The crepes will get a spongy-stretchy texture as they cool.

 

 

*If you are unable to locate Teff flour in your local store, you may have to order it online.

 

**Recipe was originally from Teff Love by Kittee Burns and adapted by me.