Teff Crepes
Servings: 4 people
Ingredients
- 2/3 cup gluten-free flour
- 1/3 cup teff flour can substitute with buckwheat flour or besan
- 1 pinch salt
- 2 Eggs
- 125 ml coconut milk
- 125 ml cold water
- 1 tbsp olive oil
- 1 tbsp olive oil extra
Instructions
- Place the flours and salt into a bowl.
- Make a well in the centre, and add the eggs, coconut milk and water.
- Whisk well until smooth.
- Allow the batter to stand for 30 minutes.
- Whisk the in the tablespoon of olive oil.
- Heat a heavy based frying pan over medium heat.
- Add 1 tsp of the extra olive oil and swirl it around the pan.
- Pour 2 tbsp of batter into the heated pan and swirl to spread it out thinly.
- When the edges of the crepe start to lift up from the pan, flip the crepe over and cook for another 30 seconds on the other side until just browned.
- Place the cooked crepe on a plate and cover it with a tea towel to keep it warm while you cook the remainder of the batter.
Notes
These also make great wraps for things like burritos or salad roll-ups.
