Teff and Millet Injera Crepes with Spiced Lentil Filling

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy teff and millet injera crepes filled with a mildly spiced lentil mixture, perfect for a light and nutritious meal. This Ethiopian-inspired vegetarian recipe, 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

1 1/2 cups teff flour
1/2 cup millet flour
2 1/4 cups water
3/4 cup brown lentils
1 small, diced yellow onion
2, minced garlic cloves
1 tbsp berbere spice mix
2 tbsp vegetable oil
3/4 tsp salt
1/4 tsp black pepper

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Instructions

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.
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.
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.
Step 4: Add 2 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 2 minutes until fragrant.
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.
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.
Step 7: Spoon 1/4 cup spiced lentil filling onto each injera crepe, fold or roll, and serve warm.