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Gluten-Free Teff Crêpes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Gluten-Free Teff Crêpes Recipe

Bring your sweet or savory crêpes to a whole new level with teff flour. Traditionally used in a thin Ethiopian flatbread called Injera, teff flour is ideally suited for these crêpes, and lends them a delicately nutty flavor and soft, tender texture. They're perfect for just about any filling you can imagine.

View step-by-step
directions on our blog

At a glance

10 to 12 crêpes


Choose your measure:

  • 1 cup teff flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk: 1%, 2%, or whole
  • 1 tablespoon melted butter
  • 1/4 to 1/2 cup water


  1. To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth.
  2. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
  3. When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
  4. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
  5. Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily.
  6. Flip the crêpe over and cook for another 1 to 2 minutes on the other side.
  7. Transfer the cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them.
  8. Fill the finished crêpes as desired (we particularly like blue cheese, apple, walnuts, and honey in these crêpes); serve warm.