I’ve been wanting to try this recipe ever since I bought Teff flour and I cannot be any more delighted with the result.

The only catch here is that you cannot make this batter and use it immediately. Ideally it has to settle overnight or for 2 hours.

Teff flour is a wonderful alternative for anyone wanting to give up refined flours or if you have a gluten-intolerance. It is a bit expensive but it’s worth every cent. You can order this wholegrain flour online from Komati Foods (various retailers in the Western Cape) or if you live in Johannesburg the Fruit and Nut Market in Carreira Center, Randburg keeps it.

Teff grain, most famously used in Ethiopian flatbread Injera, is an ancient grain. It is naturally gluten-free and is the size of a poppy seed. The flour is brown in color and has a fine texture and a nutty flavor. I have tried many gf flours and this is the first one that I’ve come across that has mimicked, almost to the tee, the texture and taste of refined white flour in a crepe. I am overjoyed to be sharing this recipe with you and to experiment further with this flour.

Ingredients

1 cup Teff flour

3/4 cup water

1 cup milk

1 tbsp melted butter

2 eggs

1/2 tsp salt

Method

1. Blend all of the above ingredients in a blender until smooth and let the batter set in the fridge overnight or for at least two hours.

2. Add 1/4 of a cup of water to the batter when you’re ready to make your crepes. Less water if you want thicker crepes.

3. Pre-heat a pan and coat it lightly with Spray-And-Cook.

4. Pour 1/3 of a cup of batter in the middle and give the pan a swirl to make sure the batter covers the entire pan evenly.

5. Cook for 1-2 minutes on each side.

6. Enjoy warm, with sweet or savory fillings and toppings.