skish
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Teff crêpes with apricot jam and raspberries

Thin crêpes with a gently toasty flavour, filled with fruit.

  • 22 min
  • 1 serving
  • Vegan
  • French cuisine
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Teff crêpes with apricot jam and raspberries

Per serving

Calories
405 kcal
Protein
9.4 g
Carbohydrates
69.5 g
Fat
10.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Teff50 g
  • Rice milk120 ml
  • No-added-sugar jam1 tablespoon
  • Raspberries80 g
  • Flaxseeds8 g
  • Sunflower oil1 teaspoon

In season: June – September

Method

  1. Put the teff and flaxseeds in a blender and pulse until you have a fine flour.
  2. Tip it into a bowl and gradually whisk in the rice drink and a splash of water until the batter is smooth and pourable, then let it rest for 10 minutes: the flaxseed thickens it and holds the crêpes together.
  3. Meanwhile rinse the raspberries gently and pat them dry on kitchen paper.
  4. Heat a non-stick frying pan over a medium heat and grease it with a thin film of sunflower oil; pour in half the batter and swirl the pan to spread it thinly.
  5. Cook for 1–2 minutes, until the edges lift and the underside is golden, flip and cook for another minute; repeat with the remaining batter.
  6. Spread the jam over the crêpes, scatter over the raspberries and fold them into quarters.

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