Teff Flour Crepes – Ilaria Moretti

Preparation

Combine 200 ml of water with 100 g of Teff Flour and half a teaspoon of salt in a bowl, mixing until all lumps are removed. Cover the batter with a cloth or plastic wrap to allow it to ferment and develop the typical flavors of teff. Let it rest for three days.

After three days, the water will have separated from the flour, and the teff will be fermented. Remove the water and add another 300 g of teff flour to make the batter soft and workable for crepes.

Spread the batter to form thin crepes and cook them in a pan with a thick enough bottom to prevent burning or sticking.