Sourdough Teff Crepes with Spiced Clarified Butter

Thin sourdough teff crepes lace sour and delicate, finished with berbere-spiced clarified butter, garlic, and ginger. They echo Worknesh’s living foam on the clay mitad in Bubbles on the Clay Mitad, a highland morning near the Shoan roads.

Serves 4

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Ingredients

• 1 cup teff flour
• 0.5 cup all-purpose flour
• 1.5 cups water
• 0.5 cup active sourdough starter
• 0.5 tsp salt
• 6 tbsp butter
• 1 tsp berbere spice blend
• 1 clove garlic
• 0.5 inch piece fresh ginger

Instructions

1. 1Mix teff flour, all-purpose flour, water, sourdough starter, and salt in a bowl until a smooth thin batter forms. Cover and let ferment at room temperature for at least 4 hours or overnight.
2. 2To make the spiced clarified butter, melt butter in a small saucepan over low heat. Skim off foam, add minced garlic, grated ginger, and berbere spice blend. Simmer gently for 10 minutes until aromatic then strain and keep warm.
3. 3Heat a 10-inch nonstick skillet over medium heat. Pour a thin layer of batter (about 0.25 cup) into the pan and swirl to coat evenly. Cook for 2 minutes until bubbles form across the surface and edges lift easily.
4. 4Flip the crepe and cook 30 seconds more. Slide onto a plate and repeat with remaining batter. Drizzle each crepe generously with the warm spiced clarified butter before folding and serving.