Injera Crepes with Honey and Berbere-Spiced Butter

In a large bowl, whisk together teff flour, all-purpose flour, yeast, and salt.

Gradually add water, whisking continuously to avoid lumps. The batter should be thin and pourable, like crepe batter. Add more water if needed.

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.

While the batter rests, prepare the berbere-spiced butter. In a small saucepan, melt the butter over low heat.

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.

Heat a crepe pan or non-stick skillet over medium heat. Lightly grease the pan with butter or oil.

Pour about 1/4 cup of batter onto the hot pan, swirling to create a thin, even circle, similar to a crepe.

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.

Repeat with the remaining batter, stacking the cooked crepes on a plate.

Serve the injera crepes warm, drizzled with honey and the berbere-spiced butter.