Teff crêpes with prune compote

Ingredients

For 1 serving

• Teff45 g
• Rice milk130 ml
• Sunflower oil1 teaspoon
• Prunes4
• Cinnamonto taste
• Soy yogurt100 g

Contains: soy,

Method

1. Grind the teff in a grinder or blender for about 1 minute, until it becomes a fine flour; whisk it with the rice drink until the batter is runny, and leave it to rest for 10 minutes.
2. Meanwhile chop the prunes, put them in a small pan with a finger of water and a pinch of cinnamon and cook over low heat for 8 minutes, mashing with a fork, until they become a soft compote.
3. Heat a non-stick pan over medium heat and grease it with a film of oil using kitchen paper; stir the batter, pour in a small ladle and swirl the pan to spread it thinly.
4. Cook for about 1 minute, until the edges lift, then flip and cook for another 30–40 seconds; repeat to make 2–3 crêpes.
5. Fill the crêpes with the compote, fold them and serve with the soy yoghurt.