📝 About This Recipe
Harness the power of the ancient Ethiopian supergrain, teff, in these delicate and earthy gluten-free crepes. These crepes offer a unique, slightly nutty flavor profile and a boost of plant-based protein that far surpasses traditional wheat-based versions. Whether served as a hearty breakfast or a sophisticated dinner, this dish celebrates the versatility of high-protein seeds in a way that is both comforting and incredibly nutritious.
🥗 Ingredients
Teff Crepe Batter
- 1 1/2 cups Teff flour (ivory or brown teff both work well)
- 2 cups Water (room temperature)
- 1 tablespoon Ground flaxseed (acts as a binder)
- 1 tablespoon Olive oil (plus extra for the pan)
- 1/2 teaspoon Sea salt
Savory Protein Filling
- 1 1/2 cups Chickpeas (cooked or one 15oz can, drained and rinsed)
- 1 large Sweet potato (peeled and cut into small 1/2 inch cubes)
- 1/2 piece Red onion (finely diced)
- 2 cloves Garlic (minced)
- 2 cups Baby spinach (fresh and tightly packed)
- 1 teaspoon Berbere spice blend (adjust for heat preference)
- 1 tablespoon Coconut oil (for sautéing)
Lemon-Tahini Drizzle
- 3 tablespoons Tahini (well-stirred)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Maple syrup (to balance acidity)
- 2 tablespoons Warm water (more if needed to reach drizzling consistency)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the teff flour, ground flaxseed, and sea salt until well combined.
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2
Gradually pour in the 2 cups of water and 1 tablespoon of olive oil, whisking constantly to prevent lumps from forming. The batter should be thin, similar to heavy cream.
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3
Cover the batter and let it rest for at least 15 minutes. This allows the flaxseed and teff to hydrate, ensuring the crepes don't break during flipping.
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4
While the batter rests, heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the cubed sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and slightly browned.
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5
Add the diced red onion and garlic to the skillet with the sweet potatoes. Sauté for another 3-4 minutes until the onions are translucent and fragrant.
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6
Stir in the chickpeas and Berbere spice. Cook for 2-3 minutes to toast the spices and warm the chickpeas. Season with a pinch of salt if desired.
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7
Add the baby spinach to the skillet and toss gently until just wilted. Remove the filling from the heat and set aside.
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8
In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and warm water until a smooth, creamy sauce forms. Set aside.
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9
Heat a 10-inch non-stick crepe pan or skillet over medium-high heat and lightly brush with olive oil. Give the teff batter a quick stir.
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10
Pour about 1/4 cup of batter into the center of the pan and quickly swirl the pan to coat the bottom in a thin, even layer. Cook for about 2 minutes until the edges start to lift and the surface looks dry.
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11
Carefully slide a spatula under the crepe and flip it. Cook for an additional 1 minute on the second side. Transfer to a plate and repeat with the remaining batter.
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12
To assemble, place a generous scoop of the chickpea and sweet potato filling in the center of each crepe. Fold the sides over the filling and drizzle generously with the lemon-tahini sauce before serving hot.
💡 Chef's Tips
If the batter thickens too much while resting, add an extra tablespoon of water to maintain a pourable consistency. Use a high-quality non-stick pan to ensure the gluten-free crepes release easily without tearing. For a sweeter version, omit the filling and serve these crepes with almond butter, sliced bananas, and a drizzle of honey. Don't rush the first side; wait until the edges are noticeably crisp and pulling away from the pan before attempting the flip. Brown teff flour has a more robust, cocoa-like flavor, while ivory teff is milder and more delicate.
🍽️ Serving Suggestions
Pair with a side of fresh mango and cucumber salad for a refreshing contrast to the earthy teff. Serve alongside a steaming cup of Ethiopian coffee or a spicy ginger tea. Add a dollop of unsweetened coconut yogurt on top for extra creaminess and tang. A side of quick-pickled red onions adds a bright pop of color and acidity that cuts through the richness of the tahini.