Teff Injera Crêpes with Ethiopian Spiced Honey Butter

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 drafted and published.

Light, tangy teff flour injera crêpes served with a sweet and spiced honey butter, blending traditional Ethiopian flavors with a delicate finish. This Ethiopian-inspired recipe, ready in about 25 minutes, combines teff flour, all-purpose flour, warm water into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 10 min Cook: 15 min Serves 6 Ethiopian cuisine 210 cal/serving

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Ingredients

2 cups teff flour
1/2 cup all-purpose flour
3 cups warm water
1 tsp active dry yeast
1/2 tsp salt
1/4 cup softened unsalted butter
2 tbsp honey
1/4 tsp ground cardamom
1/4 tsp ground cinnamon

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Instructions

Step 1: In a large bowl, whisk together 2 cups teff flour, 1/2 cup all-purpose flour, and 1/2 tsp salt.
Step 2: Dissolve 1 tsp active dry yeast in 3 cups warm water and let sit 5 minutes until foamy.
Step 3: Pour the yeast mixture into the flour mixture and whisk until smooth. Cover loosely and ferment at room temperature for 24-36 hours until bubbly and sour-smelling.
Step 4: After fermentation, gently stir the batter. Heat a nonstick skillet over medium heat. Pour 1/4 cup batter in a circular motion to form a thin crêpe about 8 inches diameter.
Step 5: Cover the pan with a lid and cook for 2-3 minutes until holes form on the surface and edges lift easily. Do not flip. Transfer injera to a plate and repeat with remaining batter.
Step 6: For the spiced honey butter, combine 1/4 cup softened unsalted butter, 2 tbsp honey, 1/4 tsp ground cardamom, and 1/4 tsp ground cinnamon in a small bowl. Mix until smooth.
Step 7: Serve warm injera crêpes spread with the spiced honey butter.