Simple Teff Crêpes: Whole-Grain & Gluten-Free

Baking with Ancient Grains via @kingarthurflourOne of our favorite things to do here at King Arthur Flour is test. We’re an organization made of baking enthusiasts, so discovering new ingredients and new ways to use ingredients is certainly a passion for us.

The gluten-free space has been particularly exciting as we’ve experimented more with ancient grains. A few months back we shared a recipe for Easy Amaranth Pancakes, and now we’re here with another pancake-themed recipe using one of our favorite gluten-free ancient grains: teff flour!

We’re making Gluten-Free Teff Crêpes: whipped up in a blender, filled with whole-grain goodness, and naturally gluten-free!

Traditionally used in a thin Ethiopian flatbread called injera, teff flour is ideally suited for these perfectly thin crêpes, and gives them a delicately nutty flavor and soft, tender texture. They’re perfect for just about any filling you can imagine and we’re positive everyone (gluten-free or otherwise) will simply adore them!

Start your day on the right foot with these whole grain, surprisingly tender teff crêpes. Click To Tweet

How to make Gluten-Free Teff Crepes via @kingarthurflour

Gluten-Free Teff Crêpes

To get started, we’ll make the batter. Combine in the jar of a blender:

1 cup teff flour
1/2 teaspoon salt
2 large eggs
1 cup milk (1%, 2%, whole, or non-dairy)
1 tablespoon melted butter (or non-dairy butter spread)

Blend on high speed until smooth and creamy. Cover the batter and let it rest in the refrigerator for at least two hours, but preferably overnight. (This helps build a really lovely flavor.)

When you’re ready to make crêpes, thin the batter with water, starting with 1/4 cup for thicker crêpes and up to 1/2 cup for thinner ones.

How to make Gluten-Free Teff Crepes via @kingarthurflour

Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.

Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily.

Flip the crêpe over and cook for another 1 to 2 minutes on the other side.

Transfer the cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill the finished crêpes as desired! 

Teff Crepes filled with cream cheese, tomatoes & sprouts -- via @kingarthurflourWe chose to fill ours with a simple spread of chive cream cheese, sliced zucchini, sliced tomatoes, and sprouts. But these can also be served on the sweeter side with something like berries, whipped cream, and maple syrup.

Since the possibilities for filling these teff crêpes are truly endless, here are some filling ideas from our other crêpe recipes. Use the fillings from these recipes to fill your teff crêpes with tons of flavor!

Cinnamon Apple Crêpes

Cheese & Broccoli Crêpes

Curried Chicken Crêpes

Cheese Blintzes (with ricotta & fruit compote)

Chocolate Crêpes Cake

Teff Crepes filled with cream cheese, tomatoes & sprouts -- via @kingarthurflour

Please make, taste, and enjoy our recipe for Gluten-Free Teff Crêpes. Or print the recipe here to save it for later!

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Lorene Sarne

    I’m so glad you didn’t include other gluten free flours or starches in this recipe because I’m sensitive to so many of them.
    I’m so looking forward to trying this recipe.

    Reply
  2. Joanie Reinheimer

    Is there any reason why you couldn’t use ghee in the crepe batter instead of melted butter or non-dairy spread? After all, ghee is just butter without the milk solids…

    Reply
    1. The Baker's Hotline

      Please do go ahead and give that a shot, Joanie! We think the nutty, rich flavor of ghee will complement the teff flour quite nicely. You can use the same amount — just a tablespoon or so should do. Happy baking! Kye@KAF

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