Teff & Greens Crepes
Teff crepes are a great weekend breakfast. They’re also a great weekend lunch. Heck, I could even eat them as a weekend dinner. And I don’t mind eating them during the week, either…
Teff is an Ethiopian grain that is delicious, gluten free, and ridiculously nutrient-dense. Kind of a wonder grain. My favorite teff tale posits that teff consumption is what makes East Africans such awesome distance runners. You can read more about it here. I use Bob’s Red Mill teff, but if I ever find it in a plain old bulk bin I’ll probably switch. Bob’s Red Mill is great, but I’ve found that it’s only the cheapest option if it’s also the only option.
I like to stuff my teff crepes with other equally delicious and nutritious foods. The best combo I’ve found is kale, sunflower seeds, and a little goat cheese. Other greens work as well. Pictured below on my NYT is the mix I used this time around, all from my balcony container garden: baby spinach, baby kale, romaine, and arugula.
Here is what you’ll need to make a batch of 6 teff & green crepes, using a base crepe recipe from Mark Bittman:
- 1/2 cup white flour
- 1/2 cup teff flour
- 1 tbsp cane sugar (or less, to taste)
- 2 tbsp melted butter plus more for cooking
- 2 eggs
- 1 1/4 cup skim milk
- 2-3 packed cups of greens, such as kale, arugula, spinach, or watercress, washed and chopped into bite-sized pieces
- 4 tbsp sunflower seeds
- 3 tbsp good goat cheese (I like Vermont Butter & Cheese)
- A few tablespoons of powdered sugar (optional)
And here’s what you’ll do:
- Start out by mixing the first three ingredients in a bowl with a whisk.
- Make a well in the middle of the dry ingredients and place in it the melted butter, eggs, and skim milk. Whisk the wet ingredients together and the continue whisking to incorporate all of the dry ingredients. Whisk until there are no lumps.
- Put the batter in the fridge while you make prepare the filling. Begin to heat a cast-iron skillet or other large round frying pan.
- Combine the greens, sunflower seeds, and green in a bowl, mixing so that the cheese and seeds are evenly distributed across the greens
- Melt 1 tbsp butter in your pan. Pour 1/4 to 1/3 cup, depending on the size of your pan and your desired crepes, into the pan. Immediately lift the pan to swirl the batter and make it fill up the pan.
- Once the top of the crepe is dry, wait 10 seconds and then flip it. Then add as much filling as you think will leave room to fold the edges in on each side, usually about 1/2 to 2/3 of a cup worth.
- Use a spatula to lift and fold down the top, bottom, left, and right of the crepe. Flip over and let cook for another 30 seconds to one minute, just to get the cheese melted and seal the edges.
- Sprinkle a bit of powdered sugar on top. This is optional, but I find powdered sugar makes the taste of these crepes pop much as salt does with other foods.
- Repeat to make all six crepes.
In all seriousness, you really can eat teff crepes during the week for breakfast, even if you’re rushing off to work. If you make the batter and the filling the night before and leave it in the fridge, you can pull most of the required steps into your evening. If you’re looking to cut even more steps, consider dropping the filling – teff crepes on their own are delicious, too.