Ethiopian Teff Crepes with French Cream
Delicate crepes infused with the nutty flavor of teff, served with a rich French cream. This unique dessert combines the traditional flavors of Ethiopia with the elegance of French cuisine.
Ingredients
- ●1 cup Teff flour
- ●1/2 cup Ethiopian injera flour
- ●2 tablespoons Granulated sugar
- ●2 cups Milk
- ●2 Large eggs
- ●1 cup French cream
- ●2 tablespoons Unsalted butter
- ●1 teaspoon Vanilla extract
Instructions
- 1
In a large mixing bowl, whisk together teff flour, injera flour, and sugar.
- 2
In a separate bowl, whisk together milk, eggs, and vanilla extract.
- 3
Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- 4
Heat a non-stick pan over medium heat and brush with butter.
- 5
Pour a small amount of the batter into the pan and tilt to evenly coat the bottom.
- 6
Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
- 7
Loosen the crepe with a spatula and flip to cook the other side.
- 8
Repeat with the remaining batter, until all the crepes are cooked.
- 9
In a separate saucepan, heat the French cream over low heat until warmed through.
- 10
Serve the crepes warm with a dollop of French cream and a sprinkle of sugar.