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GARDEN SALAD TEFF CREPE

I’ve been a bit crepe obsessed since buying myself this crepe pan. Teff, buckwheat, chickpea crepes – the options are plentiful and delicious. Plus, there are so many yummy gluten-free and super nutritious options! This teff crepe recipe comes from a dear friend in VT and I’ve been making many many savory variations with it since. I find crepes to be a great substitution for bread and it certainly jazzes up your everyday garden salad.

I’m a huge fan of using teff flour to make healthy versions of things like crepes, waffles and pancakes. Originating from Ethiopia, teff is considered an ancient grain (like quinoa, spelt, amaranth, millet, and farro). It’s considered a cereal grass, is gluten-free, and boasts a super healthy nutritional profile. Like other ancient grains, teff is considered a whole grain, and therefore, retains most of its naturally occurring nutrients and is processed by the body more slowly than refined grains. This results in a high quality and steady source of energy. Teff is also particularly high in minerals - specifically iron, copper, phosphorous, manganese and calcium. The iron found in teff helps the body produce hemoglobin, which plays an integral role in transporting oxygen to organs and cells throughout the body. Copper plays an important role in energy production, helping boost energy levels. As phosphorous helps balance hormones naturally, teff is also a great option to help alleviate PMS symptoms! An energy booster and PMS cure? Yup, teff is for you…

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Garden Salad Teff Crepe

Ingredients

  • 1/2 cup teff flour
  • 2 eggs lightly beaten
  • 1 cup almond milk unsweetened
  • 2 Tbsp ground flax
  • 2 tsp maca
  • pinch sea salt
  • avocado oil
  • a few large handfuls salad greens
  • 1 cucumber sliced
  • 1/2 pint cherry tomatoes halved
  • 1/4 cup raw walnuts coarsely chopped
  • 1/4 cup parsley chopped

dressing:

  • 2 Tbsp raw apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • sea salt and pepper to taste

Instructions

  1. In a bowl, combine teff flour, eggs, almond milk, flax, maca and sea salt. Whisk well. Heat crepe pan (or regular pan) over medium heat. Add avocado oil and allow to heat up. Add crepe batter. Using the nifty batter spreader, spread batter evenly over pan (or tilt pan to spread evenly). Cook for approximately 3 minutes, until bubbles have formed on the surface and the batter has turned opaque. Flip the crepe and cook on the other side for a couple minutes, until browned. Repeat process until batter is finished.
  2. Make dressing by putting all dressing ingredients in a mason jar. Shake well.
  3. On each crepe, put a large handful of salad greens. Top with cucumbers, cherry tomatoes, walnuts and parsley. Drizzle salad dressing on top.