Teff Crepes with Sautéed Spinach and Mushrooms | The Whole Grains Council
Crepes: ½ cup teff flour ⅛ teaspoon salt ½ cup whole milk 1 large egg 1 tablespoon butter, melted Filling: 1 tablespoon extra-virgin olive oil 8 ounces crimini
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
- Kitchen towel
- Stove
- Plate
Ingredients
- ½ cup teff flour
- ⅛ teaspoon salt
- ½ cup whole milk
- 1 large egg
- 1 tablespoon butter, melted
- 1 tablespoon extra-virgin olive oil
- 8 ounces crimini (or other) mushrooms, sliced
- 6 cups fresh baby spinach
- Salt
- Freshly ground black pepper
- Ricotta Salata, feta or parmesan cheese
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