Care of Amy Symington
Makes 8 crepes
- 1 cup teff flour
- 2 tbsp ground flax or chia seeds
- 2 cups milk alternative
- 1/8 tsp sea salt
- 1 tsp vanilla (optional – use with sweet fillings)
- 1-1/2 tsp coconut oil or grapeseed oil
In a medium bowl add dry ingredients and mix thoroughly. Slowly whisk in the milk alternative and vanilla (if using) until completely incorporated and the batter is lump free.
Allow to sit for 5 minutes for flaxseeds to firm up.
Next, in a crepe pan over medium high heat add ¼ tsp of oil.
Once heated, ladle approximately 3 tbsp of the batter on the pan, and swirl it until it coats the bottom. Allow to cook until bubbles form on the top of the crepe, about 2 minutes, and then flip. Cook for another 1 minute on the other side and then set aside.
Repeat with remaining oil and batter. Top with your favourite fruit, nut butter and/or maple syrup!
Or for a savoury crepe top with sautéed garlic, mushrooms and leafy greens and serve with a vegan béchamel.