Injera Crêpe with Spiced Lentil and Collard Greens Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and tangy injera crêpes stuffed with a warm filling of berbere-seasoned lentils and sautéed collard greens for a nutritious and flavorful wrap. This ethiopian-inspired vegetarian ready in about 50 minutes pairs teff flour, all-purpose flour, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Ethiopian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 1 cup warm water and let rest 10 minutes until frothy.
  2. Step 2: In a large bowl, combine 1 1/2 cups teff flour and 1/2 cup all-purpose flour. Gradually whisk in the yeast mixture and remaining 2 cups warm water to form a smooth, thin batter. Cover and ferment at room temperature for 24-36 hours until bubbly and sour.
  3. Step 3: Rinse 3/4 cup red lentils and boil in 2 cups water for 20 minutes until soft. Drain any excess water.
  4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Step 5: Add chopped 3 cups collard greens and cook for 5 minutes until wilted and tender.
  6. Step 6: Stir in cooked lentils, 1 1/2 tbsp berbere spice, 1 tsp salt, and 1 tbsp lemon juice. Cook for 3 minutes until flavors meld.
  7. Step 7: Heat a non-stick skillet over medium heat. Pour 1/3 cup injera batter in a circular motion to form a thin crêpe. Cover and cook 2-3 minutes until holes form and edges lift. Remove and keep warm.
  8. Step 8: Place 1/4 cup of the lentil and collard greens filling down the center of each injera crêpe and roll up like a wrap. Serve warm.

Frequently asked questions

How long does Injera Crêpe with Spiced Lentil and Collard Greens Filling take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Injera Crêpe with Spiced Lentil and Collard Greens Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teff flour from drying out.

Can I substitute ingredients in Injera Crêpe with Spiced Lentil and Collard Greens Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera Crêpe with Spiced Lentil and Collard Greens Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Injera Crêpe with Spiced Lentil and Collard Greens Filling?

Ethiopian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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