Injera Crêpes with Spiced Lentil and Collard Green Filling

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Soft injera-like crêpes filled with a savory mix of spiced lentils and sautéed collard greens, offering a nutritious Ethiopian-inspired wrap. This Ethiopian-inspired vegetarian recipe, ready in about 1 day 1h, pairs teff flour, all-purpose flour, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 cup teff flour
• 1/2 cup all-purpose flour
• 1 1/2 cups warm water
• 1 tsp active dry yeast
• 3/4 cup red lentils
• 2 cups water
• 1 1/2 tbsp berbere spice blend
• 2 cups, chopped collard greens
• 2 tbsp olive oil
• 2 cloves, minced garlic cloves
• 1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 cup teff flour, 1/2 cup all-purpose flour, and 1 tsp active dry yeast. Gradually whisk in 1 1/2 cups warm water until smooth. Cover and let ferment at room temperature for 24 hours until bubbly and slightly sour.
2. Step 2: Meanwhile, rinse 3/4 cup red lentils and add to a pot with 2 cups water. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes until tender. Drain any excess water.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 2 cups chopped collard greens and cook for 5 minutes until wilted.
4. Step 4: Stir the cooked lentils into the collard greens with 1 1/2 tbsp berbere spice blend and 1 tsp salt. Cook together for 3 minutes until heated through and well combined.
5. Step 5: Heat a nonstick skillet over medium heat. Pour 1/4 cup of the fermented batter into the pan, swirling to form a thin crêpe. Cook for 2 minutes until holes form and the surface is set, then remove (do not flip).
6. Step 6: Place 2-3 tbsp of the lentil and greens filling onto one half of the injera crêpe, fold over, and serve warm. Repeat with remaining batter and filling.