How long does it take to make Gluten-Free Injera Style Crepe with Teff?

Gluten-Free Injera Style Crepe with Teff takes about 1 hour 20 minutes total — 20 minutes of prep and 60 minutes of cook time. It serves 4.

Is Gluten-Free Injera Style Crepe with Teff safe for people with celiac disease?

Yes. This recipe uses only certified gluten-free ingredients and is tested to be safe for people with celiac disease and gluten sensitivity. Always verify that any packaged ingredients carry a certified gluten-free label.

Can I make Gluten-Free Injera Style Crepe with Teff ahead of time?

Yes — you can prepare the components ahead and assemble before serving. Store prepped ingredients separately in the refrigerator for up to 2 days.

How do I store leftover Gluten-Free Injera Style Crepe with Teff?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.

How many servings does this baking recipe make?

This recipe makes 4 servings, with approximately 330 calories per serving. You can scale the ingredient amounts up or down proportionally.

Gluten-Free Injera Style Crepe with Teff

By the Gluten Free Recipes team · Updated March 17, 2026

The unique, slightly tangy flavor and spongy texture of these injera-style crepes, crafted entirely from gluten-free teff flour. These versatile crepes are perfect for scooping up flavorful stews or enjoying on their own.

Medium Gluten-Free Verified gluten free vegan

Prep: 20 min Cook: 60 min Total: 80 min Serves: 4

At a glance: This medium baking recipe yields 4 servings in about 1h 20m (20 min prep, 60 min cook). It uses 6 ingredients — including teff flour, xanthan gum, certified gluten-free instant yeast — and walks through 5 steps. Updated March 17, 2026. Browse more baking recipes or return to all gluten-free recipes.

Gluten-Free Injera Style Crepe with Teff — baking recipe, serves 4

Cross-Contamination Warning for Gluten-Free Injera Style Crepe with Teff: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Injera Style Crepe with Teff: This recipe relies on teff flour, a naturally gluten-free grain, and xanthan gum to achieve the desired crepe texture. It is free from gluten-containing grains. Xanthan gum amounts affect final texture: for cakes and quick breads use about 0.5 tsp per cup of flour; for yeasted breads and pizza dough use about 1 tsp per cup; for cookies use about 0.25 tsp per cup; for pastry and pie crust use 0.5 tsp per cup. Omit if your GF flour blend already lists xanthan or guar gum — adding more produces a gummy texture.

Scale Recipe:

4 servings

Ingredient amounts update automatically

Ingredients

2 cups teff flour 2 cups teff flour
1 tsp xanthan gum 1 tsp xanthan gum
1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
0.5 tsp salt 0.5 tsp salt
3 cups warm water 3 cups warm water
2 tbsp olive oil 2 tbsp olive oil

Instructions

1
In a large bowl, whisk together the teff flour, xanthan gum, certified gluten-free instant yeast, and salt until thoroughly combined. Ensure there are no clumps of flour or xanthan gum, as this will affect the texture of your crepes.
2
Gradually pour in the warm water while whisking continuously to create a smooth, thin batter, similar in consistency to heavy cream. Then, stir in the olive oil until fully incorporated. The batter should be pourable and free of lumps.
3
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for at least 45 minutes, or until it has become bubbly and slightly frothy. This fermentation is key to developing the characteristic tangy flavor and airy texture of injera.
4
Heat a lightly oiled non-stick skillet or griddle over medium heat. Once hot, ladle about 1/2 cup of batter into the center of the skillet, tilting the pan to spread the batter into a thin, even circle, about 8-10 inches in diameter. Cook for about 2-3 minutes, or until small bubbles appear on the surface and the edges begin to look dry and slightly golden.
5
Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the second side until lightly golden and cooked through. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go to keep them warm and pliable. This process will take approximately 30-40 minutes to cook all the crepes.

Nutrition (per serving)

330

Calories

10g

Protein

40g

Carbs

17g

Fat

Fiber

294mg

Sodium

Tips & Notes

If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.

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Gluten Free Recipes Team

Celiac-safe recipe development and testing since 2026

Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.