Same-Day Teff Crepes, Injera Style (Gluten-Free)

Thin teff crepes made in an afternoon, with a light injera-style tang. A yeasted batter rests for one hour instead of fermenting for days, then cooks fast in a crepe pan and is flipped, so the crepes come out soft and foldable for wraps, fillings or scooping up a stew.

Best for soft teff wraps on the same day, when there is no time for a multi-day ferment.

Prep: 15 min Cook: 25 min Total: 100 min Serves: 4

At a glance: This medium baking recipe yields 4 servings in about 1h 40m (15 min prep, 25 min cook). It uses 7 ingredients — including teff flour, xanthan gum, gluten-free instant yeast — and walks through 6 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Same-Day Teff Crepes (Injera Style): When preparing this baking recipe, teff flour is naturally free of gluten but often milled with wheat, so look for teff flour and instant yeast labeled gluten-free. Cook in a nonstick or crepe pan kept apart from wheat crepes, or wash it thoroughly before wiping on the oil.

Gluten-Free Notes for Gluten-Free Same-Day Teff Crepes (Injera Style): Teff is a naturally gluten-free grain, but it is often milled alongside wheat, so buy teff flour labeled gluten-free. Instant yeast and xanthan gum are normally gluten-free; check both labels.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for teff flour, xanthan gum, gluten-free instant yeast. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups teff flour Shop
1 tsp xanthan gum Shop
1 tsp gluten-free instant yeast Shop
0.5 tsp salt
3 cups warm water (105 to 110°F), divided
1 tbsp fresh lemon juice
2 tbsp olive oil, divided

Instructions

1 Whisk the teff flour, xanthan gum, yeast and salt together for 30 seconds. Xanthan gum forms slippery lumps if it meets water in one spot, so spread it through the flour first.
2 Whisk in 2 3/4 cups of the warm water and 1 tablespoon of the oil to make a smooth batter about as thick as heavy cream.
3 Cover and leave in a warm spot for 1 hour, until the surface is dotted with bubbles and smells lightly yeasty. Traditional injera ferments for 2 to 3 days to become sour; this rest gives the batter lift and only a little tang.
4 Stir in the lemon juice. The batter should coat a spoon thinly and run off; teff keeps absorbing water as it rests, so whisk in the remaining 1/4 cup water a tablespoon at a time if it has thickened.
5 Heat an 8-inch nonstick or well-seasoned crepe pan over medium heat and wipe it with a little of the remaining oil on a paper towel. Pour in 1/3 cup batter and swirl at once into a thin round. Cook 1 1/2 to 2 minutes, until the top looks dry and dotted with small holes and the edge lifts.
6 Flip and cook 30 to 45 seconds. Stack the crepes under a clean towel so the steam keeps them soft. Re-oil the pan every 2 or 3 crepes; the batter makes about 10.

Nutrition (per serving)

330

Calories

10g

Protein

40g

Carbs

17g

Fat

Fiber

294mg

Sodium

Tips & Notes

Pour and swirl in one motion. Teff batter sets within seconds, so a slow swirl leaves a thick center and thin, lacy edges.
If the first crepe tears when flipped, the pan is too cool or the batter too thick. Give the pan another 30 seconds of heat or thin the batter with 1 tablespoon water.
Fill them like any crepe: sautéed greens and lentils for a savory wrap, or sliced banana and honey for breakfast.
Store cooled crepes in a zip-top bag in the fridge, with parchment between them, for up to 3 days. Rewarm in a dry skillet for 20 seconds a side.

Common questions

How are these teff crepes different from traditional injera?

Traditional injera is fermented for 2 to 3 days, cooked on one side only under a lid, and has a clearly sour taste with spongy holes on top. These crepes rest 1 hour with yeast, get a little tang from lemon, and are flipped, so they are thinner, softer and milder.

Why use xanthan gum in a teff crepe batter?

Teff has no gluten, so very thin rounds can tear when flipped. A teaspoon of xanthan gum gives enough stretch to turn them. Without it, cook each crepe on one side only, covered, until set.

Is teff flour gluten-free?

Teff itself is gluten-free, but it is often processed in mills that handle wheat. Choose teff flour labeled gluten-free.

What cross-contamination risk is specific to Gluten-Free Same-Day Teff Crepes (Injera Style)?

Check teff flour, xanthan gum, gluten-free instant yeast before they go into Gluten-Free Same-Day Teff Crepes (Injera Style). Teff flour is naturally free of gluten but often milled with wheat, so look for teff flour and instant yeast labeled gluten-free. Cook in a nonstick or crepe pan kept apart from wheat crepes, or wash it thoroughly before wiping on the oil.

Which gluten-free swaps does Gluten-Free Same-Day Teff Crepes (Injera Style) use?

Gluten-Free Same-Day Teff Crepes (Injera Style) relies on 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

How should leftover Gluten-Free Same-Day Teff Crepes (Injera Style) be stored?

Store cooled crepes in a zip-top bag in the fridge, with parchment between them, for up to 3 days. Rewarm in a dry skillet for 20 seconds a side.

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Gluten-Free Same-Day Teff Crepes (Injera Style)