Jun 20, 2015
Teff Crepes ~ Vegan and Oil-free!
These crepes are easy to make and very versatile, too. They work for both sweet and savory fillings, or just on their own as a nutritious breakfast treat with a little maple syrup. So have you tried teff yet??? It’s an amazing, nutty grain, filled with nutritious wonder and is truly a super food. Check out my post Maple Teff Cereal + Is Teff the New Quinoa? for more information.
- ¾ cup teff flour
- 1 tsp baking soda
- 1 TBS coconut sugar, or other minimally processed sweetener
- 1 TBS chia seeds
- pinch of sea salt (optional)
- 2 TBS ground flax + ¼ cup water
- 1½ cups unsweetened, plant-based milk
- 1 tsp lemon juice
- 1 tsp vanilla extract (only if serving as breakfast or dessert; omit for savory)
- Combine the flax with the water and set aside.
- Combine all dry ingredients in a mixing bowl.
- Mix the wet ingredients together (including the flax mixture) and add to the dry. Whisk well to combine.
- Let the batter sit for about 10 minutes.
- Drop by scant ⅓ cupfuls onto a lightly oiled non-stick pan. Tilt the pan every which way so that the batter can spread out evenly.
- Cook on LOW until the edges are dry.
- Carefully flip and cook just a few more minutes. These do take a while, since you can only cook one at time. Just transfer them to a warm oven as you’re cooking, until serving time.