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, gluten-free 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. RW

    I love injera flatbread and these crepes look great. Would a food processor work if you don’t have a blender?

    Reply
    1. The Baker's Hotline

      One of the great things about baking gluten-free is that you don’t have to worry about over-mixing or over-working batters and dough; there’s no gluten to develop and make your crêpes tough! So yes, feel free to go ahead and use a food processor to make the batter, pulsing in intervals until it’s smooth. Happy baking! Kye@KAF

  2. Margy

    A little off topic, but it you have an opportunity to eat at an Ethiopian restaurant, you should do so.The teff injera batter is allowed to ferment, giving it a sourdough taste. It’s a communal dining experience. A large piece of injera is placed on a platter, and the various different food items placed on it. Extra injera is supplied. You tear off a piece and scoop up food using your fingers. It’s a lot of fun. The food tends to be on the spicy side.

    Reply
  3. Ricardo Gonzalez - Petrópolis, RJ - Brazil

    Here at Brazil we have our glúten Free tapioca like a crepe made with tapioca Gum ALL cooked at fried pan and then filled with a great Variety of treats from Sweet to salty.
    You could view Brazilian Tapioca ‘ crepe ‘ here!! [Search results for “tapioca recheada”]

    Reply
  4. ChrisofDan

    This looks like the same recipe for your buckwheat crepes. Is it? Because I love that recipe. I’m going to have to try teff, sounds delicious in this way as well. Love crepes…use them as my gf bread source.

    Reply
    1. The Baker's Hotline

      Good eye, fellow baker! Yes, this recipe is very similar to our Buckwheat Crepes recipe. It’s a versatile base that allows you to explore lots of different grains and flours, including gluten-free ones. We hope you give this teff flour version a try. We think you’ll like it! Kye@KAF

    1. The Baker's Hotline

      Hi Mabel, there are 30 grams of total carbohydrates in one serving (1/4 cup, 41 grams). You can see the full nutritional profile of Teff Flour by looking at the second page of the packaging here. We hope that helps! Kye@KAF

    1. The Baker's Hotline

      Hi Sandra, we checked with Alyssa to see what she thought about storing options for these Teff Crêpes. She says they actually do store well. She likes to keep any extra crêpes in the fridge in a sealed bag and then reheat them in a pan before enjoying. She hasn’t tested freezing them but things that should work too — just be sure to let them thaw completely before heating in a pan. Putting little squares of parchment paper between the crêpes will keep them from sticking to one another. Happy baking! Kye@KAF

  5. Jennifer

    Would this be a suitable substitute for a flour tortilla? We are trying to stay as gluten free as possible, but hate corn tortillas.

    Reply
    1. The Baker's Hotline

      These tasty crêpes are quite versatile, and we think they’d be a delicious stand-in for flour tortillas in most cases. They’re slightly more delicate than flour tortillas, so you might need to go a little lighter on the toppings than you otherwise would when making things like burritos. Perhaps a double-layered crêpe could do the job here? Keep in mind they roll and flex best (with the least amount of cracking) when they’re still warm, so try to enjoy them fresh if you can. Happy baking! Kye@KAF

    2. Viv

      Crepes are more like thin pancakes than they are like tortillas…. But why not?
      There were entire restaurants devoted to crepes and all the fillings they could hold back in the ’80s. 🙂

  6. Rashid Patch

    It’s nice to have a recipe for injera – but calling them crepes instead of what they are, injera, is simply cultural appropriation.

    Reply
    1. The Baker's Hotline

      Rashid, thanks for reaching out to let us know that this recipe struck a chord other than the one we intended. Rather than copying injera here, our goal was to make crêpes using a gluten-free, whole grain. While both recipes use teff, for injera the grain is mixed with water and fermented for several days, then cooked into a spongy flatbread; and here it is mixed with water, milk, butter and egg and cooked much sooner. One thing we love about baking is how two recipes can have so much in common and yet result in such different final products, and we hope you’ll have the opportunity to compare these two sometime soon! Mollie@KAF

  7. Karen Lane

    Sounds yummy! Looking for more ways to use teff, this fits the bill. To the folks at KAF, how about a recipe for injera flatbread? 😉

    Reply
    1. The Baker's Hotline

      Thanks for the suggestion, Karen. We’ve shared it with our Recipe Team to consider as future recipes using this flour are discussed. We think the sourdough flavor of the naturally-risen flatbread would pair deliciously with Teff Flour. It’s certainly a well-loved recipe in many cultures. Happy baking! Kye@KAF

  8. 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

  9. 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

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