There seems to be a growing and exciting trend for people to try and incorporate ancient, whole grains into their diet. For anyone looking for information not just about teff but a number of healthy, lesser-known grain options, the Idaho Statesman recently ran an article that gives a nice summation of options available to try. Also included is a wonderful teff crepe recipe.
The full recipe is listed below but I’d encourage you to check out the full article here:
TEFF CREPE BATTER
1 cup teff flour
1/4 teaspoon kosher or sea salt
1 cup whole milk
2 large eggs
2 tablespoons butter, melted
1. To prepare crepes, combine the teff flour and salt in a medium bowl and set aside.
2. In a separate bowl, combine the milk, eggs and melted butter. Add the wet ingredients to the flour mixture and stir with a whisk until smooth. Cover and set aside.
3. Heat a nonstick skillet with a 7- to 8-inch diameter bottom over medium-high heat, brush with melted butter or spray with nonstick spray. Pour about 2 ounces of the batter into the pan, swirl to coat the bottom evenly. Cook until the bottom of each crepe is golden, which takes about 30 seconds. Loosen the edges gently with a spatula and turn the crepe over. Cook until the crepe sets and gets firm, about another 30 seconds. Turn the crepe onto a clean work surface to cool. Repeat with remaining crepes. Can be made two days ahead.