These lightly-sweetened citrus crepes are perfect for a brunch, or a quick snack on the go.  Whole grain, gluten free, and dairy free, they are a great allergy-friendly option!

This month’s Recipe ReDux theme was to pick a new ingredient we’ve been wanting to try, and I immediately thought of teff.  Since I’ve been gluten free, I keep reading about teff, and I thought it was time to give it a try.  Teff is an African grain grown primarily in Ethiopia.  It is ground into a fine flour, and kind of reminds me of buckwheat, with not as strong of a taste.  I decided to make some crepes with it, and they were a big hit!  My kids thought they tasted like pancakes, and asked for seconds (and thirds!), which is always a good sign. 🙂  You can serve them with fresh fruit, or with some peanut butter spread on top.  A quick and healthy meal or snack!

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Table of Contents


  • Author: 
  •  Prep Time: 5 mins
  •  Cook Time: 12 mins
  •  Total Time: 17 mins
  •  Yield: 6 1x



  • 1 cup teff flour
  • 1 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 eggs
  • zest of 1 orange


  1. Whisk all the ingredients together. Heat a nonstick skillet over medium heat. Pour 1/3 cup batter (it will be super runny) into the pan, and tilt the pan to form a circle crepe. Cook it until the surface gets a bunch of bubbles, about 2 minutes, and then flip it over carefully. Cook for another minute or two, and carefully remove it from the pan. Repeat until all the batter is gone. Enjoy!