Not a morning person? No problem! This recipe lets you fully prep the night before, so all you have to worry about is sipping your coffee while you cook this delightful breakfast. A healthy twist on a French classic, these crepes are made with teff flour, which is light, delicately nutty and gluten-free. Serve them as a savory side or a substitute for bread—or, if you have a sweet tooth, drizzle them with maple syrup for an easy and versatile dessert!
Makes 8 crêpes
Ingredients
1 cup Bob’s Red Mill Teff Flour
1 cup Milkadamia Macadamia Nut Milk
3 Tbsp. water (add more water for a thinner crêpe, less water for a thicker crêpe)
3 eggs
1/4 tsp. zest from grated orange
1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
2 Tbsp. organic canned pumpkin
1/4 tsp. Redmond Salt
1/2 tsp. Nutiva Coconut Oil Refined
Dash cinnamon
Dash cardamom
Dash nutmeg
Directions
- In blender, combine all ingredients and process until smooth. Cover and refrigerate batter overnight.
- In frying pan, heat coconut oil over medium heat. Pour in one eighth of batter. Cook until crêpe starts to bubble, then flip it over and cook until done.