Teff and Millet Injera Crepes with Spiced Lentil Filling

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

Tangy teff and millet injera crepes filled with a mildly spiced lentil mixture, perfect for a light and nutritious meal. This ethiopian-inspired vegetarian ready in about 50 minutes pairs teff flour, millet flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 35 min Serves 4 Ethiopian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 1/2 cups teff flour and 1/2 cup millet flour in a large bowl. Gradually whisk in 2 1/4 cups water until smooth, cover and ferment at room temperature for 48 hours until bubbly and slightly sour.
  2. Step 2: Rinse 3/4 cup brown lentils under cold water. In a saucepan, cover lentils with water and bring to a boil. Simmer for 20 minutes until tender; drain and set aside.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small diced yellow onion and sauté for 5 minutes until softened.
  4. Step 4: Add 2 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 2 minutes until fragrant.
  5. Step 5: Stir in the cooked lentils, 3/4 tsp salt, and 1/4 tsp black pepper. Cook for 3 more minutes, stirring frequently to combine flavors.
  6. Step 6: Heat a nonstick skillet over medium-high heat. Pour 1/3 cup fermented batter into skillet and swirl to form a thin crepe. Cook for 2-3 minutes until holes form and edges lift; do not flip.
  7. Step 7: Spoon 1/4 cup spiced lentil filling onto each injera crepe, fold or roll, and serve warm.

Frequently asked questions

How long does Teff and Millet Injera Crepes with Spiced Lentil Filling take to make?

Total time is about 50 minutes (15 min prep + 35 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 Teff and Millet Injera Crepes with Spiced Lentil 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 Teff and Millet Injera Crepes with Spiced Lentil 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 Teff and Millet Injera Crepes with Spiced Lentil 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.

Is Teff and Millet Injera Crepes with Spiced Lentil Filling vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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