Teff flour makes delicious crepes. They are very hearty, reminiscent of buckwheat galettes. I serve them sweet with Nutella and whipped cream or savory with melted jack cheese.
Combine all the ingredients, except water in a blender, and blend until smooth.
Allow batter to rest in the refrigerator for at least 2 hours, or overnight.
When you’re ready to make crêpes, thin the batter with water. I used 1/2 cup water as I like my crepes thin.
Heat a non-stick skillet over medium-high heat. Pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating (I use 1/3 cup batter in a 10-inch skillet).
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