Name: Savory Teff Crepes
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 cup teff flour; 2 tbsp flaxseed meal; 0.25 tsp sea salt; 1.5 cups water; null null avocado oil (for greasing pan); 4 cups butternut squash (cubed, peeled, deseeded, and cut into 0.5-inch cubes); 4 cups red cabbage (thinly sliced); 2 cups red onion (sliced, cut into 0.5- to 0.75-inch slices); 0.25 cup miso paste (chickpea miso paste (white miso might also work)); 2 tbsp avocado oil; 1 tsp garlic powder (optional); 0.25 cup water; 4 cups kale (loosely packed chopped)

Instructions

Show units in method

1

To a high-speed blender, add teff flour (1 cup), flaxseed meal (2 tbsp), sea salt (0.25 tsp), and water (1.5 cups). Blend until a smooth and thick but pourable batter forms. If too thick, add water (1 tbsp) at a time and blend again. Set batter aside while preparing the filling.
2

Preheat the oven to 400 F (204 C) and line two large baking sheets with parchment paper. Add butternut squash (4 cups), red cabbage (4 cups), and red onion (2 cups).
3

To a small bowl, add miso paste (0.25 cup), avocado oil (2 tbsp), and garlic powder (1 tsp) (optional) and whisk until smooth. Slowly stir in water (0.25 cup) until a thin paste forms. Drizzle vegetables with half of the miso mixture and toss to thoroughly coat. Bake for [25-30 minutes] or until the vegetables are tender with golden brown edges. Toss the kale (4 cups) with half of the remaining miso mixture. Set aside the tossed [kale] and remaining mixture for serving.
4

Meanwhile, cook the crepes by heating a small non-stick skillet or a well-seasoned cast iron skillet over medium heat. Use a pastry brush or paper towel to evenly grease the skillet with a small amount of [avocado oil] (roughly tsp (0.25)). Once the pan is hot, add [0.25-0.33 cup] of the batter to the center of the pan and gently rotate and shake it to evenly distribute batter. Cook undisturbed for minutes (3) or until the edges become crispy and lift away from the pan (avoid flipping too soon or the batter will stick to the pan). Increase heat to medium-high if the edges are not lifting yet. Flip the crepe and cook for [1-2 minutes] on the second side. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, brushing the pan with more [avocado oil] as needed.
5

Once the vegetables are roasted, add kale (4 cups) and cook an additional [3-5 minutes] or until the [kale] is wilted and tender.
6

Top half of each crepe with the roasted vegetable filling, fold, and drizzle with reserved miso mixture. These would also be delicious served with serrano white bean dip.
7

Best when fresh. Leftovers will keep stored separately in the refrigerator for up to [2-3 days]. Freeze leftover crepes in a sealed container between pieces of parchment paper for up to month (1). Reheat refrigerated crepes and filling separately on the stovetop until warmed. Crepes can be reheated directly from frozen in the microwave for 30 seconds or the stovetop in a dry skillet over medium heat.