Greetings, lovelies. HAPPY SUMMER! Tomorrow is the Summer Solstice, the longest day of the year here in the states. Where does the time go?!
It's been a while since I've posted something for you, I know. I haven't forgotten about you! We're still getting set up in the new digs and loving every moment of it… but I've missed you. I've missed creating recipes and posting here on HHK. Well, soon I will be in my new kitchen (with my NEW STOVE!) whipping up more nutritious goodies to share. :)
These crepes are easy to make and very versatile, too. They work for both sweet and savory fillings, or just on their own as a nutritious breakfast treat with a little maple syrup. So have you tried teff yet??? It's an amazing, nutty grain, filled with nutritious wonder and is truly a super food. Check out my post Maple Teff Cereal + Is Teff the New Quinoa? for more information.
- ¾ cup teff flour
- 1 tsp baking soda
- 1 TBS coconut sugar, or other minimally processed sweetener
- 1 TBS chia seeds
- pinch of sea salt (optional)
- 2 TBS ground flax + ¼ cup water
- 1½ cups unsweetened, plant-based milk
- 1 tsp lemon juice
- 1 tsp vanilla extract (only if serving as breakfast or dessert; omit for savory)
- Combine the flax with the water and set aside.
- Combine all dry ingredients in a mixing bowl.
- Mix the wet ingredients together (including the flax mixture) and add to the dry. Whisk well to combine.
- Let the batter sit for about 10 minutes.
- Drop by scant ⅓ cupfuls onto a lightly oiled non-stick pan. Tilt the pan every which way so that the batter can spread out evenly.
- Cook on LOW until the edges are dry.
- Carefully flip and cook just a few more minutes. These do take a while, since you can only cook one at time. Just transfer them to a warm oven as you're cooking, until serving time.
Makes 10 crepes. Enjoy!