This post is sponsored by Bob’s Red Mill.
These Savory Teff Crepes with Spicy Lentils are my take on some of my favorite Ethiopian flavors. These crepes are a great savory breakfast option, or honestly a great choice for any meal! Plus, both the crepes and the lentil filling are gluten-free!
What is Teff Flour?
Teff flour is made from the teff grain, a type of ancient cereal grain that is a heavily cultivated in Ethiopia and Eritrea. In addition to being gluten-free, teff flour has great health benefits — it is high in protein, rich in B vitamins, and contains a variety of minerals including calcium, iron, copper, magnesium and potassium.
Bob’s Red Mill’s Teff Flour is an excellent way to get introduced to this super ancient grain. If you haven’t tried teff before, this recipe is the perfect place to start.
How to Make Teff Crepes
These savory Teff crepes are my version of an injera or budeena, the teff flatbread that is the base for many Ethiopian dishes. I love the texture and flavor, but wanted to make something easier at home. The steps to making these teff crepes are so simple:
- Blend teff flour, milk, melted butter, eggs, salt and pepper. Blend until smooth!
- Refrigerate the batter for at least two hours, but preferably overnight.
- Heat a tawa or crepe pan, then pour some of the crepe batter into your pan, cook for 2 minutes, and carefully flip. That’s it!
What about that Lentil Filling?
Keeping with the Ethiopian flavors, I did a quick interpretation of misir wot, an Ethiopian dish that features lentils cooked in a spicy tomato base.
Traditional misir wot can take hours, but this version is so quick and easy, all you need is some berbere spice, tomato paste, onions, and lentils. Cook the lentils until they are soft, then set aside.
Homemade Berbere Spice
Berbere is a common Ethiopian spice blend. The base is the berbere chili, a special type of chili found in Ethiopia that’s dried and then ground up with other spices. You can find berbere at specialty markets or online. I still love to make my own berbere spice at home, it’s really simple and taste great!
To make your own berbere spice, combine 1/4 teaspoon of each of the following (except paprika):
- dried chili flakes
- nutmeg
- cardamom
- cinnamon
- turmeric
- coriander
- paprika (use 2 teaspoons)
- salt and pepper
Putting it All Together
Once the lentils are cooked, set them aside and return a crepe to the warm pan. Top with a spoonful of lentils, then with a runny fried egg. Fold the sides of the crepe over and sprinkle on salt and pepper. Serve warm.
Looking for more delicious recipes? Try:
Coconut Banana Cake with Chocolate Frosting
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Savory Teff Crepes with Spicy Lentils
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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