Quick Teff Crepes Recipe

Try making these delicious, quick teff crepes the next time your craving an injera, but don’t have the time for the full cooking process.

| May 2019

injera-crepe
Getty Images/electricspace

Although these crêpes don’t have quite the same texture or pronounced sourness typical of teff injera, they make a good stand-in on days when you want Ethiopian food quickly and don’t have time for the fermentation process or access to commercial injera. They have a slightly spongy-stretchy texture, with a small bit of tang from the yogurt and vinegar, and work well for scooping up sauces and stews.

Makes: 14 (6-inch) crêpes

Ingredients

  • 1 cup teff flour, any variety
  • 1/2 cup chickpea flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups carbonated water
  • 2/3 cup unsweetened plain vegan yogurt
  • 6 tablespoons cider vinegar

Per crêpe: 45 calories, 2 g protein, 1 g fat (0.3 g sat), 8 g carbohydrates, 97 mg sodium, 34 mg calcium, 2 g fiber



Directions

1.) Preheat a nonstick skillet (see cooking tip) over medium heat. Put the teff flour, chickpea flour, baking soda, and salt in a medium bowl and whisk vigorously to combine and to beat out any lumps in the chickpea flour. Add the carbonated water and vegan yogurt and whisk well to combine. When the griddle is hot, whisk in the vinegar to combine. The batter will rise and foam, and the consistency will be thin and reminiscent of chocolate milk.

2.) Form each crepe by using a 1/ 3-cup measure to scoop the batter from the bottom of the bowl and pour it into a disk on the hot pan. Use a spoon to quickly and lightly smooth the batter into a 6-inch disk, starting in the center and working in concentric circles until you reach the edges (keep the center of the crepe the thickest and the edges the thinnest; the crepe should be between 1/ 8 and 1/2 inch thick).






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