Crepes aren’t nearly as daunting as they pretend to be. As a matter of fact, once you’ve practiced the turn and swirl technique a few times you’ll be serving them up in a flash. These gluten free teff crepes are light yet sturdy, and work just as well with savoury fillings as they do sweet! This is definitely one to try this weekend.

While crepes are often seen as sweet brunch foods — and are validly pictured here a such — there’s no limit to the combination of both sweet and savoury toppings you can pile on top or roll up inside.

These quick and easy crepes are made with teff flour, a great gluten free option that’s not as earthy (and quite honestly, polarising) as buckwheat, but bolder in both texture and flavour than plain white flour.

As an added benefit, there’s no need to rest the batter longer than 5 minutes either. The time it takes to wash up your measuring cups and preheat the pan is plenty for liquid absorption and there’s no gluten that needs to relax in the fridge overnight, although you’re welcome to make the batter day in advance.

Once you’ve cooked up a batch of teff crepes you’ll be as prone to using them in place of tortillas for dinner as piling them up for brunch. They’d make a mean crepe cake too, but maybe we’ll save that for another time!

Don’t get overwhelmed by swirling the batter across the base of a skillet to make the crepes. Getting the batter the right consistency, far runnier than you’d expect, is key, as is working quickly with a hot pan. And if all else fails, remember that crepes don’t have to look pretty to taste good.

Let us know if you make the recipe! Leave us a comment below, and if you share a photo on Instagram or Facebook don’t forget to tag us @thenwebrunch and #thenwebrunch. Happy brunching!