I love crepes. The thin, bubbly batter that becomes a rolled treat dusted with powdered sugar and topped with real maple syrup. YUM!
Sadly, I hadn't found a good gluten free recipe to love. The crepes would rip or be gummy, just plain ol' not tasty or appealing.
Then recently I had a brainstorm... TEFF! We love teff pancakes, they hold their shape, stay fluffy, don't crumble or get soggy with syrup. So why not try to make crepes with this great grain!
I basically altered my pancake recipe a bit, and compared it to other great crepe recipes.
|Let cool on a wire rack before storing leftovers|
|Cook until the top of crepe looks dry, then flip. Look at all those great bubbles!|
We sure did!
1 cup teff flour (we like the brown, but ivory works too!)
1 TBSP baking powder
1/4 tsp. Real Salt
2 TBSP coconut oil melted but not hot
1 TBSP apple cider vinegar
1 TBSP vanilla
1 TBSP vanilla
1 Egg or 1 TBSP arrowroot
1 1/2 cup coconut milk (may need more to get a thin batter)
Put all your ingredients in a blender and blend until smooth.
Preheat a cast iron pan over medium high heat. I use a 8 inch, but 12 inch will work too.
Lightly grease pan with coconut oil (you shouldn't have to do it again)
Pour about 2 TBSP or 1/4 cup batter into pan and swirl to cover the entire bottom of pan.
Cook until crepe no longer is wet on the top. Carefully loosen edges and flip.
PS There isn't a "pretty" finished picture with them rolled up and dusted with powdered sugar because I turned around and the crepes were all gone! Yup, those boys devoured them. Oh well. :)