We don’t want to boast, but these nutritious and delicious Ethiopian-inspired teff Crepes are absolutely amazing! The crepes are versatile, healthy, and nutty. They pair well with the warm, miso-roasted vegetable filling. You’ll love them once you try them!
You can also fill the crepes with any number of delicious savory or sweet fillings. These fall-inspired crepes are perfect for breakfast, lunch, dinner, or a quick snack. Only nine ingredients are needed! We’ll show you how to make it!
What is Teff
It’s that tiny grain in the upper left corner. It is native to Eastern Africa and is used to make (AMAZING!) Injera is a fermented Ethiopian flatbread.
Teff, a whole grain rich in iron, calcium, and zinc, is more nutritious than most grains. It also contains vitamins B1, B2, B3, B6, K, and vitamin A precursors. The polyphenols in it give it super antioxidant powers!
How to make Savory Crepes
Teff is the main ingredient of these crepes. The Teff has a nutty flavor that pairs well with the savory fillings.
It cannot be easy to find Teff, but it is available in most health food shops as whole grain and already ground into Flour. We decided that it was worth a blog post!
If you cannot find it in flour form, you can create your own using a blender. You can blend the Teff in a blender and pause to tap the sides if necessary.
You can make these crepes with Teff. Add the teff meal, salt, and water into a blender. Then, add the flaxseed flour for more fiber and binding, along with the seaweed meal for flavor. Blend the batter to a smooth consistency.
Chickpea Miso adds umami goodness to the filling. It can be used to coat roasted vegetables when mixed with avocado oil, water, and chickpea miso.
We chose a fall medley consisting of butternut squashes, red onions, red cabbages, and red cabbages for the roasted vegetable. Sweet potato could also be used in place of squash.
After the vegetables are in the oven, we move back to crepes.
Some Tips for Success
- Use a cast-iron or nonstick skillet. Stainless steel is not suitable.
- If you flip them too soon, they may stick to the pan. Flip them when the edges start lifting. If this doesn’t happen, increase the heat. (And try again if necessary with a brand new crepe).
- To prevent holes, the batter should be thick. You can add more Teff to thicken the batter or water to thin it.
The caramelized and tender roasted vegetables are ready around the same time as you finish preparing the crepes. The only thing left is to fill the crepes up with the vegetables and add extra miso.
You can enjoy them at any time of day – as a savory brunch or breakfast, a lunch or snack that you prepare in advance, or an elegant dinner. Making a large batch of crepes to freeze for later is a great way to save money. When you’re ready to eat the crepes, reheat them with some roasted vegetables.
- Teff flour: 1 cup (ground from whole grains of Teff, as required)
- 2 Tbsp of flaxseed meals
- 1/4 teaspoon sea salt
- Half a cup of water
- Avocado oil (for greasing pan)
- Butternut squash cubes, cut into half-inch cubes, 4 cups, peeled and deseeded.
- Red cabbage, thinly sliced 4 cups
- Cut red onion into slices of 1/2 to 3/4 inch.
- You can also use white miso // see our guide to miso for more information!
- 2 Tbsp avocado oil
- 1 tsp Garlic powder
- 1/4 cup of water
- Four cups of chopped kale, loosely packed
- Pour make Teff, place whole grain teff in a high-speed mixer, and blend for about 1-2 minutes on high, stopping to tap the sides as necessary. Transfer the Flour to a container that is sealed and store it in the fridge for up to three months.
- Add 1 cup (160g) of Teff, flaxseed, and salt to a high-speed blender. Adjust amounts if you are changing the number of servings. Blend until you get a thick, smooth batter that is pourable. If the batter is too thick, you can add water in one tablespoon (15 ml at a time) and blend it again. While preparing the filling, set aside the batter.
- Filling: Preheat oven to 400 F. Line two large baking sheets in parchment paper. Add the butternut squash and red cabbage (but not yet the red onion).
- Add chickpea paste, avocado oil, and optional garlic powder to a small bowl and whisk until smooth. Stir in the water slowly (we used 1/4 (60 ml), // adjust the amount when changing batch size). Sprinkle half the miso mixture over the vegetables and toss them to coat. Bake the vegetables for 25-30 minutes or until they are soft and golden brown. Toss half the remaining miso with the kale. Toss kale with half of the remaining miso mixture.
- In the meantime, heat a small skillet over medium-high heat (or a well-seasoned skillet). With a paper towel or pastry brush, evenly grease the pan with a small amount (roughly 1/4 teaspoon) of oil. When the pan is hot, add 1/4-1/3 cup (60-80ml) of batter in the middle of the pan. Gently shake and rotate the pan to distribute the batter evenly. Unscathed, cook for 3 minutes until the edges are crispy and the batter lifts away from the pan. (Avoid flipping the pancake too early, or it will stick). If the edges have not been raised yet, increase the heat to medium-high. The second side should be cooked for 1-2 mins. Transfer the crepe to a plate and cover it with a kitchen towel. Repeat the process with the rest of the batter, sprinkling the pan with additional oil if necessary.
- After the vegetables have been roasted, add the kale. Cook for an additional 3 to 5 minutes until the kale has wilted.
- Then, fold the crepes in half and drizzle on the reserved miso mixture. They would be great served with Serrano White Bean Dip.
- Fresh is best. The leftovers can be stored in a separate container in the fridge for up to 2 days. For up to a month, freeze leftover crepes between parchment paper in a container. Reheat the crepes and any filling separately on the stovetop. You can reheat frozen crepes in the microwave in 30 seconds or on the stovetop with a dry skillet at medium heat.