Injera Crepes with Honey and Berbere-Spiced Butter

A sweet twist on traditional injera, these thin crepes are drizzled with honey and a fragrant berbere-spiced butter. Perfect for a unique dessert or sweet breakfast.

Prep Time

15 minutes

Total Time

45 minutes

Calories

430 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.42/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dessert

Cuisine:

British

Ingredients

Servings

1cupTeff Flour(Use finely ground teff flour for the best texture.)

£0.75

0.3cupAll-Purpose Flour(Helps with binding and a lighter texture.)

£0.02

2cupsWater(Adjust as needed to achieve a thin, crepe-like batter consistency.)

0.3teaspoonYeast(Instant or active dry yeast works well.)

£0.03

0.3teaspoonSalt(To taste.)

4tablespoonsButter(Unsalted butter recommended.)

£0.50

1teaspoonBerbere Spice Blend(Adjust to your spice preference.)

£0.25

To tasteHoney(For drizzling.)

£0.15

Total Cost

£1.70

£0.42 per serving

Instructions

1.
In a large bowl, whisk together teff flour, all-purpose flour, yeast, and salt.
2.
Gradually add water, whisking continuously to avoid lumps. The batter should be thin and pourable, like crepe batter. Add more water if needed.
3.
Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the yeast to activate and the flavors to develop.
4.
While the batter rests, prepare the berbere-spiced butter. In a small saucepan, melt the butter over low heat.
5.
Stir in the berbere spice blend and let it simmer gently for 2-3 minutes, allowing the flavors to infuse. Be careful not to burn the butter.
6.
Heat a crepe pan or non-stick skillet over medium heat. Lightly grease the pan with butter or oil.
7.
Pour about 1/4 cup of batter onto the hot pan, swirling to create a thin, even circle, similar to a crepe.
8.
Cook for 2-3 minutes per side, or until the edges are golden brown and the crepe is cooked through. The crepe should be slightly spongy and have small bubbles on the surface.
9.
Repeat with the remaining batter, stacking the cooked crepes on a plate.
10.
Serve the injera crepes warm, drizzled with honey and the berbere-spiced butter.

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My Notes

Nutrition Information

Nutrition per serving (180g)

430 kcal / 1799 kJ

Carbs

50g

19% of RDA

Fat

22g

31% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

If the batter seems too thick after resting, add a tablespoon or two of water to thin it out.

Adjust the amount of berbere spice in the butter to your taste. Start with a smaller amount and add more if desired.

For a richer flavor, use brown butter for the berbere spice infusion.

These crepes are best served immediately. However, you can store them in the refrigerator for a day or two. Reheat gently before serving.

Cooking Equipment

Large bowl

Whisk

Crepe pan or non-stick skillet

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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