Ingredients
Units
- 1 cup teff flour
- 1 ½ cups milk
- 2 eggs
- ¼ cup sugar
- 2 Tbsp cocoa powder
- 2 Tbsp melted butter
- 1 tsp vanilla extract (can be omitted if not kosher for Passover)
- pinch salt
Instructions
- Combine all of the ingredients in a blender and blend until smooth. Transfer batter to a jar or plastic container with a lid and cover.
- Allow batter to rest in the refrigerator for at least two hours and up to overnight.
- To make the crepes, preheat a 10-inch nonstick crepe pan over medium-high heat. (If you don’t own a crepe pan, use a nonstick skillet.)
- Cut 11 squares of wax or parchment paper to hold the finished crepes.
- Whisk the batter to recombine and add a splash of milk if it appears too thick.
- Pour 1/4 cup of batter into the preheated crepe pan and immediately swirl the batter around the pan for an even coating. (Be careful just to thinly coat the bottom of the pan or the crepes will not cook through and be too thick. The first crepe often comes out wonky, so do not be discouraged.)
- Cook the crepe for 1-1.5 minutes until the top appears dry. Remove pan from heat and using a thin, flexible spatula, carefully loosen the edges of the crepe.
- Flip crepe onto wax or parchment paper.
- Return pan to heat and repeat with remaining batter, stacking finished crepes on top of one another with paper in between and cover with a towel.
- Serve warm with your preferred filling, folding filled crepes into quarters.
Notes
The batter need to rest in the refrigerator for at least two hours and up to overnight, if you want to prepare it a day ahead.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes + 2 hours rest
- Category: Breakfast
- Method: Quick
- Cuisine: Holiday