Savory Teff Crepes with Miso Squash Filling

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Adding miso sauce to a teff crepe

Not to brag, but we really hit it out of the park with these nourishing and delicious Ethiopian-inspired teff crepes! The crepes themselves are endlessly versatile, wholesome, and nutty, and pair beautifully with the warm miso roasted vegetable filling. We’re sure you’ll agree once you give them a try!

The crepes could also be filled with an endless variety of savory goodness, or you could take them to the sweet side with a fresh fruit filling — yum! Just 9 ingredients required for these super satisfying, fall-inspired crepes perfect for breakfast, brunch, a make-ahead snack or lunch, or even dinner. Let us show you how it’s done!

Butternut squash, red onion, cabbage, kale, salt, flaxseed meal, avocado oil, garlic powder, miso, and whole teff grains

What is Teff?

Teff is that teeny tiny grain you see in the top left corner of the picture above. It’s native to Eastern Africa and used to make the (AMAZING!) Ethiopian fermented flatbread called injera.

Teff is a highly nutritious whole grain with more fiber, iron, calcium, copper, and zinc than your average grain. And it contains the vitamins B1, B2, B3, B6, and K, plus vitamin A precursors. It’s also rich in polyphenols, giving it antioxidant superpowers! You can learn more about the health benefits of this supergrain(!) here.

How to Make Savory Crepes

The main ingredient in these crepes is teff. It has a nutty, savory flavor, and thanks to our many experiences stuffing our faces with injera at Ethiopian restaurants, we knew it would pair beautifully with savory fillings.

Teff can be a bit difficult to find, but we’ve seen it at most health food stores available as a whole grain or already ground into flour, so we decided it was worthy of the blog!

In case you can’t find it as a flour, you can make your own teff flour using a high-speed blender. It’s as easy as adding the teff grains to a blender for a minute or two and pausing to tap the sides as needed.

Teff flour, flaxseed meal, and salt in a blender

With teff flour in hand, you’re ready to make these savory crepes! Simply add the teff flour to a blender with flaxseed meal for extra binding and fiber, sea salt for flavor, and water to turn it into a thick batter. Blend the batter until smooth.

Blender of teff crepe batter

Then let it rest while you transfer your attention to the filling.

Stirring miso, avocado oil, and water in a bowl

For the filling, chickpea miso is the magic that adds umami goodness. When mixed with avocado oil and water, it forms a thick paste perfect for coating roasted vegetables.

Side note: If you’re new to miso, you can learn about its origins, types, health benefits, and more here (it’s one of our go-to ingredients for flavor!).

Drizzling cabbage, squash, and onions with miso sauce

For the roasted vegetables, we went with a fall medley of butternut squash, red cabbage, red onion, and kale. We think sweet potato would also be a lovely option in place of the squash.

When the veggies go in the oven, we transition back to the crepes.

Cooking a teff crepe in a non-stick skillet

Like most crepes, they can take a little practice to get just right, but once you figure it out, they’ll be your new best friend!

Golden brown teff crepe in a non-stick skillet

A Few Tips For Success

  • Use a non-stick or cast iron skillet. Stainless steel will not work.
  • Avoid flipping them too early or they will stick to the pan. Once the edges begin lifting, they’re ready to flip. If that’s not happening, turn up the heat (and try again with a new crepe, if needed).
  • The batter should be nice and thick to prevent holes. Add more teff flour to thicken or water to thin.
Baking sheet of roasted butternut squash, red onion, cabbage, and kale

The caramelized, tender roasted veggies will be done right around the time you’re finished preparing the crepes. All that’s left to do is fill the crepes with the veggies, add any extra miso sauce, and prepare to hear your taste buds sing!

Folding a savory teff crepe stuffed with roasted vegetables

We hope you LOVE these savory crepes! They’re:

Nourishing
Fall-inspired
Veggie-packed
Versatile
Filling
& SO delicious!

They’re great for any meal of the day — a savory breakfast or brunch, make-ahead lunch or snack, or elegant dinner. We love making a big batch of the crepes and freezing them for later. Then when ready to eat, you can simply roast up some veggies and reheat the crepes!

More Savory + Nourishing Recipes for Fall

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a savory teff crepe with miso roasted vegetables

Savory Teff Crepes with Miso Squash Filling

Savory, Ethiopian-inspired teff crepes with a nourishing miso and roasted vegetable filling. Gluten-free, plant-based, and perfect for fall. Just 9 ingredients required!
Author Minimalist Baker
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Adding miso sauce onto savory teff crepes with roasted vegetables
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 (Crepes)
Course Breakfast, Brunch, Entree
Cuisine Ethiopian-Inspired, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

CREPES

  • 1 cup teff flour (ground from whole teff grains as needed)
  • 2 Tbsp flaxseed meal
  • 1/4 tsp sea salt
  • 1 ½ cups water
  • Avocado oil (for greasing pan)

FILLING

  • 4 cups cubed butternut squash, peeled, deseeded, and cut into 1/2-inch cubes
  • 4 cups thinly sliced red cabbage
  • 2 cups sliced red onion, cut into 1/2- to 3/4-inch slices
  • 1/4 cup chickpea miso paste (white miso might also work // find our guide to miso here!)
  • 2 Tbsp avocado oil
  • 1 tsp garlic powder (optional)
  • 1/4 cup water
  • 4 cups loosely packed chopped kale

Instructions

  • To make teff flour, add whole grain teff to a high-speed blender and blend on high for ~1-2 minutes, stopping and tapping the sides of the blender as needed. Transfer to a sealed container and store in the refrigerator for up to 3 months.
  • CREPE BATTER: To a high-speed blender, add 1 cup (160 g) teff flour, flaxseed meal, salt, and 1 ½ cups (360 ml) water (adjust amounts if altering number of servings). Blend on high until a smooth and thick but pourable batter forms. If too thick, add water 1 tablespoon (15 ml) at a time and blend again. Set batter aside while preparing the filling.
  • FILLING: Preheat the oven to 400 F (204 C) and line two large baking sheets with parchment paper. Add butternut squash, red cabbage, and red onion (do not add the kale yet).
  • To a small bowl, add chickpea miso paste, avocado oil, and garlic powder (optional) and whisk until smooth. Slowly stir in water (we used 1/4 cup (60 ml) // adjust amount if altering batch size) until a thin paste forms. Drizzle vegetables with half of the miso mixture and toss to thoroughly coat. Bake for 25-30 minutes or until the vegetables are tender with golden brown edges. Toss the kale with half of the remaining miso mixture. Set aside tossed kale (will be roasted later) and remaining mixture for serving.
  • CREPES: Meanwhile, cook the crepes by heating a small non-stick skillet (or a well-seasoned cast iron skillet) over medium heat. Use a pastry brush or paper towel to evenly grease the skillet with a small amount of oil (roughly 1/4 tsp). Once the pan is hot (water droplets should sizzle when sprinkled in the pan), add 1/4 – 1/3 cup (60-80 ml) of the batter to the center of the pan and gently rotate and shake it to evenly distribute batter. Cook undisturbed for 3 minutes or until the edges become crispy and lift away from the pan (avoid flipping too soon or the batter will stick to the pan). Increase heat to medium-high if the edges are not lifting yet. Flip the crepe and cook for 1-2 minutes on the second side. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, brushing the pan with more oil as needed.
  • Once the vegetables are roasted, add kale and cook an additional 3-5 minutes or until the kale is wilted and tender.
  • Top half of each crepe with the roasted vegetable filling, fold, and drizzle with reserved miso mixture. These would also be delicious served with our serrano white bean dip.
  • Best when fresh. Leftovers will keep stored separately in the refrigerator for up to 2-3 days. Freeze leftover crepes in a sealed container between pieces of parchment paper for up to 1 month. Reheat refrigerated crepes and filling separately on the stovetop until warmed. Crepes can be reheated directly from frozen in the microwave for 30 seconds or the stovetop in a dry skillet over medium heat.

Video

Notes

*Adapted from King Arthur Baking.
*Nutrition information is a rough estimate calculated with an additional 1 tsp avocado oil for greasing the pan and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 crepe with filling Calories: 283 Carbohydrates: 49.7 g Protein: 8.3 g Fat: 7.4 g Saturated Fat: 0.9 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 472 mg Potassium: 823 mg Fiber: 9.9 g Sugar: 8.3 g Vitamin A: 16485 IU Vitamin C: 72.3 mg Calcium: 186.4 mg Iron: 3.8 mg

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  1. Lanie says

    This dish looks delicious! I don’t have a high speed blender. Is there another appliance that would work? I have an immersion blender and a food processor. thanks!

  2. Kimberly says

    I adore all of your recipes and have never had anything but success – except this time. I tried and tried but just wasn’t successful with the crepes, although things got better once I switched from non-stick to cast iron. Flavors were great though, and I’m glad I now have teff on hand to try in other recipes. I love that it is gluten free and so flavorful and nutritious. Also found some fun Ethiopian music along the way, which I used to set the tone while cooking :) [Teddy Afro – Ethiopia]

    • Support @ Minimalist Baker says

      Hi Kimberly, we’re so sorry to hear it didn’t work out. If it’s sticking, that usually means the pan is not hot enough. It has to be really hot when you add the batter, or else it will stick. Hope that is helpful if you decide to give it another try!

  3. Felecia says

    Thank you so much for creating this recipe!
    Very easy to make. Been looking for ways to eat teff besides having it as a pudding of sorts.

    Didn’t have flax meal, so ground the seeds in a mortar, so batter looked a little lumpy, but did affect taste at all. Also didn’t have a blender and used a whisk instead and it came out fine.

    Filled my crepes with avocado and black beans, and others with banana.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad it turned out well with those modifications! Thank you for sharing, Felicia! xo

    • Support @ Minimalist Baker says

      Hmm, we’re not sure, but you’ll likely need to play around with the amount of water. Let us know if you do some experimenting!

  4. The Vegan Goddess says

    This looks delicious but I am trying to avoid soy and yeast. Unfortunately, the miso that is based on chickpeas has yeast in its ingredients.

    Do you think I could sub coconut aminos for the same effect?

    • Support @ Minimalist Baker says

      Hi, the miso is a pretty key flavor here. Coconut aminos might be okay, but not quite the same effect – if you try it, we’d suggest leaving out the water from the miso sauce. Hope that helps!

  5. Lisa says

    Sorry to be a ‘what can I use instead of….’ person, but I have no flaxseeds. Would wholewheat flour be ok? (Typical that I have teff, but not run of the mill flax! lol )

  6. Emilie says

    Hello !
    I dont have an oven for the next 6 months. Do you think I can make the vegetables in my skillet instead ? Maybe adding the miso in the end as to not cook it too much ?
    Thanks !

    • Support @ Minimalist Baker says

      Hi Emilie, that could work. Perhaps partially steam the squash first to reduce the cook time? Let us know how it goes!

    • Support @ Minimalist Baker says

      That’s so great to hear, Deanna! We hope you love them! Let us know if you give the recipe a try! xo

  7. LorrieB says

    It has always been my belief that one should never cook with miso as in it shouldn’t be heated beyond adding it to say a hot soup. As it is a fermented item, the heat will destroy its goodness? What are your thoughts on this?

    • Support @ Minimalist Baker says

      Hi Lorrie, the miso is primarily for flavor here, but some of the sauce is reserved for adding at the end and will still have the health benefits!