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 (or other) mushrooms, sliced
6 cups fresh baby spinach
Salt
Freshly ground black pepper
Ricotta Salata, feta or parmesan cheese
Recipe courtesy of Kathryn Conrad [2], WGC Culinary Advisor.
Links
[1] https://oldwayspt.org/grain/teff
[2] http://kathrynconrad.webs.com/