Mild, mellow, slightly sweet crepes that you can pull together in half an hour. Excellent wrapped around tropical fruits, like bananas, papaya, mangos and pineapple, these crepes reveal a 9 Grain flour in its best light.
Yield: 6 to 10 crepes, depending on size
Time to make: 30 minutes.
Tools needed: Spice or coffee grinder. Blender or stick blender. Medium bowl. Spoon or whisk. Measuring cups and spoons and/or kitchen scale. Crepe pan or well-seasoned griddle. Metal spatula. Plate. Potholder or insulating glove.
1) Measure the teff flour, the salt and the xanthan gum into the spice or coffee grinder. Process for 20 seconds, stopping once to shake to distribute the ingredients. Add the walnuts and process in pulses, stopping to scrape ingredients from the edges of the grinder, until a smooth, dark and slightly damp flour forms.
2) Place eggs and honey into a medium bowl and whisk until well blended. Add the milk and whisk to blend. Add the flour and whisk to blend.
3) Transfer batter to a blender or insert a stick blender into the batter mix and process until the surface is speckled with sticky-looking bubbles and the batter thickens slightly.
4) Place a crepe pan or griddle over medium heat. Add a small amount of butter - 1/4 teaspoon or less - and smear across the heated surface. When butter begins to darken, pour about 1/8 cup of batter into the center of the pan. Lift the pan with a potholder, tilt and swirl it to spread the batter into the largest circle you can manage. Return to heat and let crepe cook until surface is almost dry, then flip and cook the other side until speckled with brown, 30 seconds or less. Remove to a plate.
5) Continue cooking crepes until all batter is used. Crepes can be eaten immediately, or removed from the plate, allowed to cool, and eaten later. They can be refrigerated or frozen.