Injera Crêpes with Spiced Vegetable Wat

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Ethiopian-inspired injera-style crêpes served with a richly spiced vegetable stew featuring carrots, potatoes, and cabbage simmered in berbere and clarified butter. This Ethiopian-inspired vegetarian recipe, ready in about 65 minutes, pairs teff flour, all-purpose flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 cups teff flour
• 1 cup all-purpose flour
• 3 cups water
• 1/2 tsp salt
• 4 tbsp clarified butter (niter kibbeh)
• 1 large (8 oz) yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp berbere spice mix
• 2 medium (about 8 oz) carrots, diced
• 2 medium (about 10 oz) potatoes, peeled and diced
• 3 cups green cabbage, chopped
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, whisk together 2 cups teff flour, 1 cup all-purpose flour, 1/2 tsp salt, and 3 cups water until smooth to form a thin batter. Let rest at room temperature for 1-2 hours.
2. Step 2: Heat 4 tbsp clarified butter in a large pot over medium heat. Add 1 large thinly sliced yellow onion and sauté for 8 minutes until soft and golden.
3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp berbere spice mix; cook for 1-2 minutes until fragrant.
4. Step 4: Add 2 diced medium carrots, 2 diced medium potatoes, and 3 cups chopped green cabbage. Stir to coat vegetables in spices.
5. Step 5: Pour in 2 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until vegetables are tender and sauce is thickened.
6. Step 6: To cook injera crêpes, heat a non-stick skillet over medium-high heat. Pour about 1/3 cup batter in a circular motion to cover the pan thinly. Cook for 2-3 minutes until holes form on the surface and edges lift, then remove and keep warm.
7. Step 7: Serve the spiced vegetable wat atop warm injera crêpes, using the injera to scoop up the stew.