Easy Einkorn Crepes Video
What is einkorn flour?
Watch our video and find out.
If you’ve ever thought crepes are too intimidating to make, then think again. Not only are they super easy to prepare—no crazy gadgets required—this recipe is also made with einkorn flour, aka the ‘good gluten.’ No einkorn flour? No worries! Make basic crepes using traditional all-purpose flour.
If you’re sensitive to wheat, you’ll finally enjoy a breakfast favorite without the uncomfortable aftermath. Of course, if you don’t have einkorn flour available, traditional all-purpose flour will work just fine.
So long as you manage the temperature in a quality, non-stick pan, you will have 5-star crepes all piled up and ready to eat in no time. Keep in mind that if your pan gets too hot, the crepes will cook too quickly which will result with a bubbled texture. A low heat setting works best.
Crepes are super versatile, so your filling can be anything from sweet to savory. From breakfast to dinner to dessert, there’s no end to what you can do with this recipe!
This post may include links to purchase items from our affiliates.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Easy Einkorn Crepes Recipe
Ingredients
- 1 cup all-purpose einkorn flour, 4.5 oz
- 1 1/4 cups milk
- 2 Tbsp unsalted butter, melted
- 2 eggs
- 2 Tbsp sugar
- 1/4 tsp salt
Instructions
- Add all the ingredients to a blender then blend for about 1 minute until smooth. Place cover on the blender pitcher then place in refrigerator to rest for 20 minutes. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Preheat a non-stick skillet over medium-high heat. The pan should be as non-stick as possible to avoid using excess fat when making.
- Practice with your first crepe by lightly buttering the pan. Pour a little less than ¼ cup of batter in the center of a 10" non-stick skillet (pour less if using a smaller skillet) then quickly rotate the pan. The batter will cover the entire bottom of the pan. If it doesn’t work, you may need to adjust the amount of butter you use or adjust the temperature. If the batter is too thick, use 1–2 Tbsp milk to thin it out. While crepe cooks, the top of the crepe will ‘dry out’ and cease to look like wet batter (approximately 2–3 minutes). When it looks completely dry and the edges begin to toast brown, flip it over and cook the other side. If you like more browning, wait a few more seconds before you flip it. The crepes will be tender, so be careful flipping. Use your fingertips to flip so you have more control, just be careful not to burn yourself.
- When the second side is done (1–2 minutes), transfer the crepe to a parchment-lined baking sheet and continue making the crepes. Remember to brush away any crumbs left behind in the pan. Place parchment paper between the crepes to prevent them from sticking to each other.
- When ready to serve, fold them into triangles or roll them up into cigar-shapes. Serve them sweet with a dusting of powder sugar or stuff them with your favorite sweet or savory recipe.
Notes
