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Garden Salad Teff Crepe

Ingredients

  • 1/2 cup teff flour
  • 2 eggs lightly beaten
  • 1 cup almond milk unsweetened
  • 2 Tbsp ground flax
  • 2 tsp maca
  • pinch sea salt
  • avocado oil
  • a few large handfuls salad greens
  • 1 cucumber sliced
  • 1/2 pint cherry tomatoes halved
  • 1/4 cup raw walnuts coarsely chopped
  • 1/4 cup parsley chopped

dressing:

  • 2 Tbsp raw apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • sea salt and pepper to taste

Instructions

  1. In a bowl, combine teff flour, eggs, almond milk, flax, maca and sea salt. Whisk well. Heat crepe pan (or regular pan) over medium heat. Add avocado oil and allow to heat up. Add crepe batter. Using the nifty batter spreader, spread batter evenly over pan (or tilt pan to spread evenly). Cook for approximately 3 minutes, until bubbles have formed on the surface and the batter has turned opaque. Flip the crepe and cook on the other side for a couple minutes, until browned. Repeat process until batter is finished.
  2. Make dressing by putting all dressing ingredients in a mason jar. Shake well.
  3. On each crepe, put a large handful of salad greens. Top with cucumbers, cherry tomatoes, walnuts and parsley. Drizzle salad dressing on top.