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 filled with nourishing miso-roasted vegetables. Gluten-free, plant-based, and perfect for fall—made with just 9 simple ingredients!

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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, place whole grain teff in a high-speed blender and blend on high for about 1–2 minutes, stopping to tap the sides as needed. Transfer the flour to a sealed container and store in the refrigerator for up to 3 months.
Crepe Batter: In a high-speed blender, combine 1 cup (160 g) teff flour, flaxseed meal, salt, and 1½ cups (360 ml) water (adjust for serving size). Blend on high until smooth and thick but pourable. If the batter is too thick, add water 1 Tbsp (15 ml) at a time and blend again. Set aside while preparing the filling.
Filling: Preheat the oven to 400 °F (204 °C) and line two large baking sheets with parchment paper. Spread the butternut squash, red cabbage, and red onion on the sheets (do not add the kale yet).
In a small bowl, whisk together chickpea miso paste, avocado oil, and optional garlic powder until smooth. Gradually stir in water (we used ¼ cup / 60 ml; adjust for batch size) to form a thin paste. Drizzle half of the miso mixture over the vegetables and toss to coat evenly. Bake for 25–30 minutes, until tender with golden-brown edges. Toss the kale with the remaining half of the miso mixture. Set aside the kale (to be roasted later) and reserve the remaining mixture for serving.
Crepes: While the vegetables bake, heat a small non-stick or well-seasoned cast iron skillet over medium heat. Lightly grease with about ¼ tsp of oil using a pastry brush or paper towel. When the pan is hot (water droplets should sizzle), pour ¼–⅓ cup (60–80 ml) of batter into the center and gently tilt and rotate the pan to spread it evenly. Cook undisturbed for 3 minutes, until the edges crisp and lift from the pan—avoid flipping too early or the batter may stick. If edges aren’t lifting, increase heat to medium-high. Flip the crepe and cook 1–2 minutes on the other side. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding more oil as needed.
Once the vegetables are roasted, add the kale and cook for an additional 3–5 minutes, until wilted and tender.
Top half of each crepe with the roasted vegetable filling, fold, and drizzle with the reserved miso mixture. They’re also delicious served alongside our Serrano White Bean Dip.
Best enjoyed fresh. Store leftovers separately in the refrigerator for 2–3 days. Freeze crepes in a sealed container, layered with parchment paper, for up to 1 month. Reheat refrigerated crepes and filling separately on the stovetop until warmed. Frozen crepes can be reheated directly in the microwave for 30 seconds or on the stovetop in a dry skillet over medium heat.

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%