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!
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.
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.
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.
Then let it rest while you transfer your attention to the filling.
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!).
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.
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!
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.
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!
We hope you LOVE these savory crepes! They’re:
& 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
- Savory Chickpea Pancakes with Leek and Mushrooms
- Butternut Squash & Miso Brussels Sprouts Nourish Bowl
- Rosemary Roasted Root Vegetable Panzanella
- Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)
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!
Savory Teff Crepes with Miso Squash Filling
- 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)
- 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
- 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.
*Nutrition information is a rough estimate calculated with an additional 1 tsp avocado oil for greasing the pan and without optional ingredients.