Makes 6 x 18cm crepes.
1 cup brown teff flour
1/4 teaspoon sea salt
2 x 20ml tablespoons olive oil
1 cup unsweetened almond milk
Coconut oil for frying
1. Combine the teff flour and sea salt in a mixing bowl and make a well in the centre. Crack the eggs into the centre and add the olive oil. Whisk the eggs and olive oil together with a spoon and then continue whisking to gradually incorporate the flour. Gradually add the almond milk as you whisk. Keep whisking until everything is well combined to form a thin batter. Cover the batter and leave it in the fridge to rest for 30 minutes.
2. Heat about 1/2 a teaspoon of coconut oil in an 18cm non-stick frypan over a medium heat. Tilt the pan in a circular motion to ensure that the pan is evenly coated in the oil. Pour enough batter into the centre of the pan so that it spreads out almost to the edges of the pan. Gently tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for about 1 minute, then flip the crepe with a spatula and cook the other side for a further 30 seconds to 1 minute. Repeat this process with the remaining batter.
3. Serve the crepes warm as a substitute for bread with a meal or topped with your favourite fillings and folded over. Any leftovers can be kept in the fridge for the next day, or frozen. If freezing, separate each crepe with a sheet of baking paper.