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!
Check out some more posts from Recipe ReDux bloggers below!
- 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
- 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!