Savory Teff Crepes with Spicy Lentils
Gluten Free Savory Teff Crepes with Spicy Lentils are my take on some of my favorite Ethiopian flavors. These crepes are great for a savory breakfast option, or any meal!
Ingredients
Teff Crepes
- 1 cup Teff flour (I used Bob's Red Mill)
- 2 cups almond milk (or milk of choice)
- 2 tbsp melted butter
- 2 eggs
- 1 tsp salt
- 1/4 tsp pepper
Spicy Lentils
- 2 tsp olive oil
- 1 small onion, chopped
- 1/2 cup uncooked lentils
- 2 tbsp homemade berbere spice
- 2 tbsp tomato paste
- coarse salt and pepper
- 1 cup water
- fried eggs
Instructions
- In a blender, combine ingredients for the teff crepes. Blend until smooth. Refrigerate for at least 2 hours, but preferably overnight.
- Heat olive oil in a saute pan over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add uncooked lentils, berbere spice, tomato paste, salt and pepper and cook for 1 minute. Pour in water then cover the pot and bring to boil. Reduce to simmer and cook for 20 minutes, or until lentils are soft and water has evaporated. Set aside.
- Heat a large tawa or crepe pan then grease with oil or butter. Pour about 1/3 cup of batter into the pan and cook for 2 minutes per side, flipping gently. You should get about 4 good crepes. When you are ready to serve, add a cooked crepe to the warm tawa or crepe pan, then fill the center with few spoonfuls of spicy lentil filling. Top with a fried egg and fold the corners of the crepe inward. Transfer to a plate. Sprinkle with salt and pepper. Serve warm.
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