Savory Teff Crepes with Miso Squash Filling

Name: Savory Teff Crepes with Miso Squash Filling
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 (Crepes)
Ingredients: 1 cup teff flour; 2 Tbsp flaxseed meal; 1/4 tsp sea salt; 1 ½ cups water; avocado oil; 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; 2 Tbsp avocado oil; 1 tsp garlic powder; 1/4 cup water; 4 cups loosely packed chopped kale

User Reviews

4.7

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6 (Crepes)
Calories
283 kcal
Course
Main Course, Breakfast, Brunch
Cuisine
Vegan

Savory Teff Crepes with Miso Squash Filling

Valerie Marks

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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!

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Ingredients

Servings

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

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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.

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 Information

Show Details

Serving 1crepe with filling Calories 283 (14%) Carbohydrates 49.7g (17%) Protein 8.3g (17%) Fat 7.4g (11%) Saturated Fat 0.9g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4.1g Trans Fat 0g Cholesterol 0mg (0%) Sodium 472mg (20%) Potassium 823mg (24%) Fiber 9.9g (40%) Sugar 8.3g (17%) Vitamin A 16485IU (330%) Vitamin C 72.3mg (80%) Calcium 186.4mg (19%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 6(Crepes)

Amount Per Serving

Calories 283 kcal

% Daily Value*

Serving	1crepe with filling
Calories	283	14%
Carbohydrates	49.7g	17%
Protein	8.3g	17%
Fat	7.4g	11%
Saturated Fat	0.9g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4.1g	21%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	472mg	20%
Potassium	823mg	18%
Fiber	9.9g	40%
Sugar	8.3g	17%
Vitamin A	16485IU	330%
Vitamin C	72.3mg	80%
Calcium	186.4mg	19%
Iron	3.8mg	21%