So there you have it. I read through the list provided and noted right away that I had teff and spelt in my cupboard from past challenges. The spelt was used for some Chocolate Spice Cookies that I made from my SRC assignment. The teff was used for an Ethiopian Dinner that I made after reading Yes, Chef by Marcus Samuellson for Cook the Books Club. Both of these are considered Ancient Grains.
I knew that I wanted to use one or both of these flours so they didn't just languish in my cupboard. The problem was that each search I conducted using these products also added wheat flour to the breads. As you can see from the above rules, this was a no-no.
The injera that I made using the teff flour was very thin, almost crepe like, but using a sour starter. I decided to forego the sour starter and just use the teff as I would any other flour when making crepes. I decided to fill them with a creamed spinach and mushroom mixture to which I added a hint of crushed red pepper and a touch of nutmeg and serve them as a Meatless Monday dinner last night.
I made the crepes as I would using any other flour.
1 c. teff flour, 1 c. milk, 1 egg and a pinch of salt.
As they cook turn them out onto paper towel placing a piece of paper towel between each crepe.
I used 4 crepes for dinner with the filling.
The others are in the freezer for another day.
I am thinking these would be very tasty with a cardamom cream filling for dessert.
They were absolutely delicious filled with the creamed spinach and mushrooms.
A perfect and healthy Meatless Monday meal.
Nothing like waiting until the last moment LOL. I don't know what I would have done had they not turned out. Luckily for me they not only turned out....they turned out wonderfully.
The filling is easy, peasy and delicious.
Just layer on the flavors.
Start by sauteeing some onions and mushrooms in butter.
Add the spinach and spices and allow to wilt.
Add the cream and allow to absorb and thicken.
1 c. Teff Flour
1 c. Milk
pinch of salt
butter for coating bottom of pan
Whisk together all ingredients except the butter. Heat a 6" skillet over med high heat, brush with butter. Add 2 T. of the batter and lifting the pan from the heat, swirl the batter to thinly coat the bottom of the pan. Return to heat and cook until the top is dry and the bottom is lightly browned, about half a minute. Flip from pan onto a paper towel. Repeat until batter is gone placing a paper towel between each crepe. Print Recipe
Creamed Spinach and Mushroom Crepes
2 T. sweet onion, diced
4 oz. mushrooms, sliced
salt and pepper to taste
1 t. butter
5 oz. baby spinach leaves
1/4 t. chili paste (I used Gourmet Garden)
freshly grated nutmeg
1/4 c. heavy cream
Melt butter in large skillet over med high heat. Add the onions and mushrooms. Season with salt and pepper and cook until onion is translucent and the mushrooms start to shrink. Add the spinach, chili paste and nutmeg. Cook and stir until the spinach wilts and all released liquids from the mushrooms and spinach is gone, about a minute or so. Add the cream, stir to combine and let cook for 5 minutes or until the cream is thickened and absorbed. Place the filling onto the crepes and fold as desired. Print Recipe
Here are the creative offerings from the whole group!
- Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri's Jikoni
- Dimbleby's Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara's Tasty Buds
- Millet Idli from Gayathri's Cook Spot
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook's Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha's Recipe
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.