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Vanilla Coconut Cream Teff Crepes

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Serves:

8-9 crepes

Author:

Serves:

8-9 crepes

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Instructions

  1. Stir flax seed in with warm water, set aside.
  2. Combine all other ingredients except oil for cooking in blender. Blend until smooth.
  3. Add in flax mixture. Blend. Let batter sit for roughly 10 minutes for flax seed to bind and ingredients to fully integrate.
  4. Preheat an 8 or 10 inch non-stick skillet on medium heat. Grease pan with coconut oil or non-dairy butter to prevent sticking.
  5. Quickly pour ¼ cup of batter into heated pan, starting at the center. Gently tilt the pan in a circular motion to spread batter. Let cook for roughly 3-4 minutes, or until edges lift slightly and crepe is not sticking.
  6. Gently flip onto other-side with a rubber spatula. Let cook for 1-2 minutes.
  7. Place parchment paper in between crepes, or stack off set to prevent sticking to each other. Repeat with remaining batter.

Vanilla Coconut Cream

  1. Combine all ingredients into high powered blender or food processor. Blend until smooth, scraping down sides if necessary. Can add coconut milk if runnier consistency is desired.
  2. Set aside until crepes are ready to fill.
  3. Can be prepared in advance and refrigerated up to 5 days.

Blood Orange Juice Reduction

  1. Combine orange juice and maple syrup (or sugar) in a small sauce pan. Whisk constantly over medium heat.
  2. In a small bowl stir cornstarch with a splash of water to form a paste.
  3. Spoon into orange juice mixture. Bring to a boil, whisking constantly as mixture thickens.
  4. Lower heat slightly, simmer and reduce until desired thickness is met, 10-15 minutes. Let cool. Drizzle over crepes.

Crepe Assembly

  1. Spoon 2-3 tablespoons of vanilla cream into crepe, gently roll, and drizzle with blood orange reduction.

To soak cashews cover completely with hot water for one hour to soften, can be done the night before in the refrigerator with cold water instead, helps create a smoother consistency

Vanilla Coconut Cream Teff Crepes

Ingredients

Maskal Teff Flour

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  • 2 tablespoons ground flax seed
  • ¼ cup warm water
  • ½ cup Maskal Teff® ivory flour
  • ½ cup gluten free oat flour
  • 1 ½ cup coconut milk
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • Coconut oil (or non-dairy butter for cooking)

Vanilla Coconut Cream

(yield 1 ½ c.)

  • 1 cup cashews, raw, unsalted (quick soaked for one hour with hot water. See note.)
  • ½ cup coconut cream (the top of full fat canned coconut milk)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Pinch of salt

Blood Orange Juice Reduction

(yield ½ -3/4 c.)

  • 1 cup blood orange juice (can use other citrus if available)
  • 1/3 cup maple syrup (or sugar)
  • 1 teaspoon cornstarch or arrowroot

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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