Rashid, thanks for reaching out to let us know that this recipe struck a chord other than the one we intended. Rather than copying injera here, our goal was to make crêpes using a gluten-free, whole grain. While both recipes use teff, for injera the grain is mixed with water and fermented for several days, then cooked into a spongy flatbread; and here it is mixed with water, milk, butter and egg and cooked much sooner. One thing we love about baking is how two recipes can have so much in common and yet result in such different final products, and we hope you’ll have the opportunity to compare these two sometime soon! Mollie@KAF

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