Einkorn Chocolate Crepes with Peanut Butter Sauce
What is einkorn flour?
Watch our video and find out.
Romeo and Juliet. Sonny and Cher. Peanut butter and chocolate! Never has a more perfect pair existed. This einkorn chocolate crepes recipe with a homemade peanut butter sauce our favorite kind of breakfast—one that doubles as a dessert!
If you don’t have einkorn wheat yet, don’t fret. You can always make basic crepes using traditional all-purpose flour. Just add of 3 Tbsp of cocoa powder and ¼ cup of strong coffee to make them chocolate.
Crepes only existing in French bistros and gourmet restaurants are a thing of the past. They really are simple to make. If you’ve never made them before, we’re certain that after a few practice rounds you’ll have it down in no time.
Once you master the technique, create a different flavor for every day of the week. Start with strawberry crepes then venture on to einkorn bananas Foster crepes. The party doesn’t stop there—we also have a recipe for lemon crepes. Yum!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Chocolate Crepes Recipe with Peanut Butter Sauce
Ingredients
crepes
- 1 cup milk
- 2 eggs
- 4 Tbsp sugar
- 1 1/4 cups all-purpose einkorn flour, 5.5 oz
- 3 Tbsp cocoa
- 2 Tbsp unsalted butter, melted
- 1/4 cup coffee, strong
- 1/4 tsp salt
sauce
- 6 Tbsp unsalted butter
- 1/2 cup cream
- 1/2 cup honey
- 2 tsp vanilla
- 1/2 cup creamy peanut butter
optional topping
- salty peanuts, chopped
- white chocolate chips
Instructions
crepes
- Add all crepe ingredients to a blender and blend until smooth, about 1 minute. Pour the batter into a bowl, cover and place in the refrigerator to rest for 20 minutes.
- Preheat a well-seasoned pan over medium heat. The pan should be as non-stick as possible to avoid using excess fat when making. The first crepe may not work, but it will tell you the amount of fat you need and if you need to adjust the temperature.
- When ready, pour a little less than ¼ cup of batter in the center of a 10” non-stick skillet (pour less is using a smaller skillet) and quickly rotate the pan. The batter will cover the entire bottom of the pan. As it cooks the top of the crepe will “dry out” and cease to look like a wet batter. When it looks completely dry, flip it over and cook the other side. If you like some browning wait a few seconds before you flip it. The crepes will be tender, so be careful flipping. Using your fingertips to flip it will give you more control—just be careful not to burn yourself!
- When the second side is done (15-20 seconds) transfer the crepe to a parchment lined baking sheet and continue making the crepes. Once you have the routine down, each crepe will only take about 1 minute to make. Place parchment paper between the crepes if you need to stack them to prevent them sticking to each other.
sauce
- To make the sauce, melt the butter in a medium skillet over medium heat. Add the cream, honey and vanilla and whisk until smooth. Pour into a bowl and add the peanut butter and whisk vigorously.
assembly
- Roll the chocolate crepes into a cigar shape and drizzle with the peanut butter sauce. Sprinkle chopped salted peanuts and white chocolate chips over the top. Yum!
Notes
