Gluten-Free Pumpkin Teff Crêpes

Liana Werner-Gray

by | Updated: October 30th, 2018 | Read time: 1 minute

Not a morning person? No problem! This recipe lets you fully prep the night before, so all you have to worry about is sipping your coffee while you cook this delightful breakfast. A healthy twist on a French classic, these crepes are made with teff flour, which is light, delicately nutty and gluten-free. Serve them as a savory side or a substitute for bread—or, if you have a sweet tooth, drizzle them with maple syrup for an easy and versatile dessert!

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Makes 8 crêpes

1 cup Bob’s Red Mill Teff Flour
1 cup Milkadamia Macadamia Nut Milk
3 Tbsp. water (add more water for a thinner crêpe, less water for a thicker crêpe)
3 eggs
1/4 tsp. zest from grated orange
1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
2 Tbsp. organic canned pumpkin
1/4 tsp. Redmond Salt
1/2 tsp. Nutiva Coconut Oil Refined
Dash cinnamon
Dash cardamom
Dash nutmeg


  1. In blender, combine all ingredients and process until smooth. Cover and refrigerate batter overnight.
  2. In frying pan, heat coconut oil over medium heat. Pour in one eighth of batter. Cook until crêpe starts to bubble, then flip it over and cook until done.