The crepes could also be filled with an endless variety of savory goodness, or you could take them to the sweet side with a fresh fruit filling — yum! Just 9 ingredients required for these super satisfying, fall-inspired crepes perfect for breakfast, brunch, a make-ahead snack or lunch, or even dinner. Let us show you how it’s done!
What is Teff?
Teff is that teeny tiny grain you see in the top left corner of the picture above. It’s native to Eastern Africa and used to make the (AMAZING!) Ethiopian fermented flatbread called injera. Teff is a highly nutritious whole grain with more fiber, iron, calcium, copper, and zinc than your average grain. And it contains the vitamins B1, B2, B3, B6, and K, plus vitamin A precursors. It’s also rich in polyphenols, giving it antioxidant superpowers! You can learn more about the health benefits of this supergrain(!) here.
How to Make Savory Crepes
The main ingredient in these crepes is teff. It has a nutty, savory flavor, and thanks to our many experiences stuffing our faces with injera at Ethiopian restaurants, we knew it would pair beautifully with savory fillings. Teff can be a bit difficult to find, but we’ve seen it at most health food stores available as a whole grain or already ground into flour, so we decided it was worthy of the blog! In case you can’t find it as a flour, you can make your own teff flour using a high-speed blender. It’s as easy as adding the teff grains to a blender for a minute or two and pausing to tap the sides as needed. With teff flour in hand, you’re ready to make these savory crepes! Simply add the teff flour to a blender with flaxseed meal for extra binding and fiber, sea salt for flavor, and water to turn it into a thick batter. Blend the batter until smooth. Then let it rest while you transfer your attention to the filling. For the filling, chickpea miso is the magic that adds umami goodness. When mixed with avocado oil and water, it forms a thick paste perfect for coating roasted vegetables. Side note: If you’re new to miso, you can learn about its origins, types, health benefits, and more here (it’s one of our go-to ingredients for flavor!). For the roasted vegetables, we went with a fall medley of butternut squash, red cabbage, red onion, and kale. We think sweet potato would also be a lovely option in place of the squash. When the veggies go in the oven, we transition back to the crepes. Like most crepes, they can take a little practice to get just right, but once you figure it out, they’ll be your new best friend!
A Few Tips For Success
Use a non-stick or cast iron skillet. Stainless steel will not work. Avoid flipping them too early or they will stick to the pan. Once the edges begin lifting, they’re ready to flip. If that’s not happening, turn up the heat (and try again with a new crepe, if needed). The batter should be nice and thick to prevent holes. Add more teff flour to thicken or water to thin.
The caramelized, tender roasted veggies will be done right around the time you’re finished preparing the crepes. All that’s left to do is fill the crepes with the veggies, add any extra miso sauce, and prepare to hear your taste buds sing! We hope you LOVE these savory crepes! They’re:NourishingFall-inspiredVeggie-packedVersatileFilling& SO delicious! They’re great for any meal of the day — a savory breakfast or brunch, make-ahead lunch or snack, or elegant dinner. We love making a big batch of the crepes and freezing them for later. Then when ready to eat, you can simply roast up some veggies and reheat the crepes!
More Savory + Nourishing Recipes for Fall
Savory Chickpea Pancakes with Leek and Mushrooms Butternut Squash & Miso Brussels Sprouts Nourish Bowl Rosemary Roasted Root Vegetable Panzanella Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
