Einkorn Crepe Recipe Easy and Delicious to Make

Crepes are a beloved classic in many kitchens, known for their delicate texture and versatility. But have you ever tried making crepes with einkorn flour?

Einkorn is one of the oldest cultivated wheat varieties, prized for its rich flavor, nutritional benefits, and easy digestibility. Using einkorn flour elevates your crepes with a subtle nutty taste and a wholesome twist that pairs beautifully with both sweet and savory fillings.

Whether you’re a seasoned crepe lover or just discovering this delicate pancake, this einkorn crepe recipe will quickly become a favorite in your culinary repertoire.

These crepes are incredibly light, flexible, and easy to make at home with just a few simple ingredients. They’re perfect for breakfast, brunch, or even a light dinner.

Plus, einkorn’s lower gluten content makes these crepes a bit more tender and gentle on your digestive system. Ready to whip up a stack of these delicious, nutritious crepes?

Let’s dive in!

Why You’ll Love This Recipe

This einkorn crepe recipe stands out because it combines ancient grain goodness with an incredibly easy-to-follow method. Einkorn flour offers more protein, vitamins, and minerals compared to modern wheat, making your crepes not only tastier but more nourishing.

The subtle nutty flavor enhances the crepes without overpowering your fillings.

You’ll love how these crepes turn out perfectly thin and tender without breaking, ideal for rolling or folding. Plus, the recipe requires minimal ingredients, most of which you probably already have in your kitchen.

Whether you prefer savory fillings like smoked salmon and cream cheese or sweet options like fresh berries and honey, these crepes serve as a delicious base.

Ingredients

• 1 cup einkorn flour (sifted for best results)
• 2 large eggs
• 1 1/4 cups milk (whole or your preferred milk)
• 1 tablespoon melted butter, plus extra for the pan
• 1 tablespoon sugar (optional, for sweet crepes)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional, for sweet crepes)

Equipment

• Mixing bowl
• Whisk or hand blender
• Non-stick skillet or crepe pan
• Measuring cups and spoons
• Spatula
• Ladle or measuring cup for pouring batter

Instructions

1. Combine dry ingredients: In a large mixing bowl, sift together the einkorn flour, salt, and sugar if using. This helps avoid lumps and ensures even mixing.
2. Whisk eggs and milk: In a separate bowl, beat the eggs thoroughly. Add the milk and vanilla extract if using, whisking until well combined.
3. Mix wet and dry: Gradually pour the wet mixture into the dry ingredients, whisking constantly. This slow incorporation prevents lumps and creates a smooth batter.
4. Add melted butter: Stir in the melted butter to enrich the batter and prevent sticking during cooking.
5. Rest the batter: Let the batter sit for at least 20 minutes at room temperature. This allows the flour to absorb the liquids fully, resulting in tender crepes.
6. Heat the pan: Place your non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil, wiping off excess.
7. Cook the crepes: Pour about 1/4 cup of batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter thinly and evenly.
8. Flip the crepe: Cook for about 1 to 2 minutes until edges lift and the bottom is golden brown. Use a spatula to flip and cook the other side for an additional 30 seconds.
9. Repeat: Continue with the remaining batter, adding more butter to the pan as needed to prevent sticking.
10. Serve warm: Stack the crepes on a plate with parchment paper between each to prevent sticking, and serve immediately with your favorite fillings.

Tips & Variations

“Resting the batter is key to tender crepes that don’t tear!”

• For extra light crepes, you can replace half of the milk with sparkling water or club soda.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• To make savory crepes, omit the sugar and vanilla, and add a pinch of black pepper or herbs to the batter.
• Substitute dairy milk with almond, oat, or soy milk for a dairy-free version.
• Use a non-stick crepe pan for best results; if not available, a well-seasoned cast iron skillet works well.

Nutrition Facts

Note: Nutrition values may vary slightly based on milk type and added fillings.

Serving Suggestions

These einkorn crepes are a versatile base for countless delicious toppings and fillings. For a sweet treat, try spreading with homemade berry compote and a dollop of whipped cream or a drizzle of maple syrup.

Nut butters with sliced bananas or a sprinkle of powdered sugar work beautifully too.

For savory options, fill with sautéed mushrooms and spinach topped with goat cheese, or smoked salmon with cream cheese and fresh dill. Serve with a side salad or fresh fruit for a balanced meal.

Don’t forget to check out my other recipes like “Classic French Crepes”, “Gluten-Free Buckwheat Crepes”, and “Savory Spinach and Cheese Crepes” for more crepe inspiration!

Conclusion

Making crepes with einkorn flour is a delightful way to incorporate ancient grains into your diet without sacrificing flavor or texture. These crepes are tender, flavorful, and adaptable to a wide range of sweet and savory fillings.

The simple ingredients and straightforward process make this recipe accessible for cooks of all skill levels. Plus, the nutritional boost from einkorn flour adds an extra layer of goodness to your favorite crepe dishes.

Whether you’re preparing a relaxing weekend brunch or a quick weeknight dinner, these einkorn crepes will impress family and friends alike. Give them a try and enjoy the wholesome richness of one of the oldest wheat varieties in a modern, delicious form.

Happy cooking!

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