Gluten-Free Vegan Teff Crepe Recipe
Equipment
- 1 blender ( any type of blender will work )
- 1 crepe maker ( or crepe pan as discussed in main post )
- 1 cookie sheet drying rack ( if not using crepes immediately )
- 1 wax paper ( optional but useful if freezing crepes )
- 1 crepe rake and spatula ( if using a crepe pan or griddle)
Ingredients
- 225 grams teff flour ( 1 ½ cups )
- ½ tsp active dry yeast
- 450 grams lukewarm filtered water ( 2 cups )
- 1 tsp apple cider vinegar
- ¼ tsp baking soda
- ½ tsp Himalayan sea salt
Instructions
Blend Initial Batter - First Ferment Phase
- Blend teff flour, water and yeast in blender until well combined. (about 30 seconds)
- Allow batter to rest for 30 minutes - by then it should be bubbly.
- Pulse batter a couple of times.
Create Paste Binder
- Pour out 1/2 cup (100 grams ) of batter into sauce pan.
- Set sauce pan to medium heat and stir with spatula frequently until batter forms a thick paste - should take 5 minutes.
- Remove sauce pan from heat and spread paste thinly along sides of sauce pan to cool faster.
Blend Paste into Batter
- After about 5 minutes, add cooled paste back into blender.
- Add remaining ingredients (vinegar, baking soda and salt) to blender.
- Blend for a minute until paste is fully incorporated and you have a thick, smooth batter.
Second Ferment Phase
- Allow to rest for 15 more minutes.
Make Crepes Using Crepe Maker
- Fill the crepe maker dipping plate half way with batter.
- Preheat your crepe maker for about 2 minutes until drops of water sizzle on it and quickly evaporate.
- Dip crepe maker into dipping plate for 5 seconds at most.
- Slide to one side and turn crepe maker over.
- Wait about a minute until crepe batter dries out and sides start to curl up.
- (Optional step: use silicon spatula to lift a side and flip crepe over if desired)
- Use silicone spatula to lift a side and transfer to plate (or cookie drying rack if not using immediately)
- Repeat process until batter runs out.
Make Crepe Using Non-Stick Crepe Pan
- Portion out crepe batter depending on size of the crepe pan and thickness desired.
- Tilt crepe pan to spread out batter thinly over surface of pan or use crepe rake.
- Once batter has dried, crepe can be flipped to other side using a long wood spatula as discussed in main post.
- Use wooden spatula to transfer crepe to plate (or cookie drying rack if not using immediately)
- Repeat process until batter runs out, pulsing batter as needed if it separates.
Stack Crepes
- After crepes have cooled a few minutes, they can be stacked.
Enjoy!
- Crepes can be enjoyed with a sweet or savory fillings and toppings of your choice.
Freezing Extra Crepes
- Crepes can be separated using wax paper, placed in a freezer bag and kept for at least a month.
Reheating Crepes
- To reheat crepes, set crepe maker or skillet to medium heat and place crepe on hot surface for about one minute.
Tried this recipe?Let us know how it was!