Crepes aren’t easy to find once you go vegan, but my recipe for gluten-free teff dinner crepes can put them right back into your life.
These come together quick right in your blender. You can get the Creamy Greens recipe here to use as a filling. You could also fill them up with your favorite stews or veggies. It elevates leftovers to a fancy meal.
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products
. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.
More Vegan Teff Flour Recipes
- Gluten Free Vegan Teff Brownies
- Gluten-Free Chai-Spiced Teff Waffles
- Vanilla Gluten-free Vegan Pizzelles
- Teff Chocolate Chip Cookies with Pecans
- Vegan Teff Gingerbread
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten-free Apple Teff Pancakes
- Gluten-Free Vegan Teff Oat Rolls
Vegan and Gluten-free Teff Dinner Crepes with Creamy Greens
I always feel like a real grownup when I have crepes. I think it’s because the only crepe restaurant I’ve been to was expensive and a dress up affair. Funny thing is that crepes are easy to make, and you don’t need any fancy ingredients at all. If you haven’t made crepes before, you might want to make a double batch of batter so you have 6 extra chances to practice. Click here to get to the Creamy Greens Filling recipe.
Ingredients
- 2 tablespoons ground flaxseed mixed with 1/4 cup warm water
- 1 cup water
- 1/2 cup Maskal Teff™ flour, ivory or brown
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- More olive oil to use in pan
- 1 Recipe Creamy Greens
Instructions
- Add all the ingredients to your blender and blend well.
- Let the mixture sit for at least 10 minutes, until the bubbles on top go away. (This is a great time to prepare the filling in the recipe below.)
- Either spray some oil lightly on an 8 inch saute pan or lightly brush oil on
- Heat pan over medium heat.
- Once hot measure out ¼ cup batter, remove skillet and pour batter moving the skillet to coat the bottom evenly.
- Cook first side for about 3 minutes. The edges will begin to pull away from the pan.
- Carefully flip the crepe using your hands or a spatula and cook another minute.
- Place on a plate and repeat until all the crepe batter has been used.
- Fill each crepe with the creamy vegan greens filling and roll up. Serve with a little of the greens on top for decoration.
Nutrition Information
Amount Per Serving Calories 74Saturated Fat 1gSodium 99mgCarbohydrates 9gFiber 1gProtein 2g
Karla
I don’t see the creamy greens recipe? But the teff crepes look fantastic. I can’t wait to try them.
Kathy Hester
There’s a link to it in the intro text above the recipe. Let me go add the link in the recipe too. Thank you!
Kathy Hester
Well, my recipe program won’t let me add a link in the ingredients, but I have it in the blog text, the recipe intro text and right after the recipe. Hopefully that will make it easier to find!
Karla
Thank you!
Alex
This looks delicious! I don’t have teff but have buckwheat flour, I’m wondering if it will work as well.
Kathy Hester
I think it should, but I haven’t tried it before.
Millie Torres
It looks yummy. Thank you for sharing, all ingredients have been added to my grocery list….yay!!!!!
Sheila
Hi – just wondering if the oil could be left out of these? It it vital to the consistency? Could something else be substituted? Thank you.
Kathy Hester
I haven’t tried it, but it should work without oil. Try subbing aquafaba.