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.
Recipe adapted from kingarthurbaking.com
- 1 cup (142g) teff flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (227g) 2%milk
- 2 tablespoons butter, melted
- 1/4 to 1/2 cup (57g to 113g) water
- 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).