Recipe
Makes 6-8 crepes, 5 min prep, 12 min cook time
1 cup teff flour, 157g
1 1/4 cups unsweetened dairy free milk or water, 275g (or more if a thinner crepe is desired)
2 tbsp olive oil, plus more for cooking
heaping 1/4 tsp salt, or less if preferred
2 eggs
Optional: you can add spices or herbs of your choice, like paprika or black pepper.
Directions:
Begin by warming the water so that the olive oil does not solidify when added to the bowl. Then mix all ingredients together in a large bowl for 1 minute or blend in the blender for thirty seconds.
Heat a large skillet over medium heat. I use a twelve inch cast iron which works nicely.* Add one tsp of olive oil (or preferred oil) and then pour in about 1/4 to 1/3 cup of batter (scoop the batter from the bottom of the bowl in case it is not fully amalgamated). Right after you pour the batter into the pan, tilt it around in a quick circular motion to get the crepe batter to spread.
Once the crepe is solid it is cooked through and can be flipped. Cook on the second side briefly, about 30 seconds, before transferring to a plate. Add one tablespoon of water if the batter does not spread to 1/4 inch thickness.
Once cooled to room temperature, the crepes can be kept in the fridge for about 2-3 days in an airtight container.
*If you are not used to cooking crepes, you will have to make a few to get the hang of it. If they break, you are probably trying to flip them too soon. You can oil the pan again after cook a few crepes to help them release.
