Savory Teff Crepes with Miso Squash Filling
A delicious and unique dish combining earthy teff flour with a delightful miso squash filling. Perfect for a light lunch or savory dinner.
Ingredients
Crepe Batter
- 1 cup teff flour
- 1.5 cups water
- 1 tablespoon olive oil
- Salt to taste salt to taste
Filling
- 1 cup assorted vegetables (e.g., butternut squash, bell peppers, onions) Chopped
- 2 tablespoons miso paste
- 1 teaspoon olive oil (for roasting)
- Pepper to taste pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the teff flour with water, olive oil, and salt to make a batter. Let it rest for 30 minutes.
- Prepare the vegetables by chopping them and tossing with miso paste, olive oil, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
Cooking
- In a non-stick pan, pour a ladle of crepe batter and cook on medium heat for 2-3 minutes on each side until golden.
- Stuff each crepe with the roasted vegetables and serve warm.
Notes
You can garnish with fresh herbs like cilantro or green onions. Drizzle with a light soy sauce or sprinkle sesame seeds for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.