Einkorn Lemon Crepes
What is einkorn flour?
Watch our video and find out.
Our lemon crepes—prepared using nutty, wholesome einkorn flour—will be your new favorite breakfast! Lemon zest and a light sugar sprinkle will make your taste buds sashay to the tasty tune of sweet and sour. Don’t have einkorn flour yet? Try our basic crepes using traditional all-purpose flour instead.
Operating under the assumption that you’re not skilled enough in the kitchen to handle delicate crepe batter? Think again! After you watch our 1-minute video on how to make easy einkorn crepes, you’ll be whipping up these fancy beauties in no time.
Surprise yourself and your guests by serving this recipe as a dessert! Just top warm lemon crepes with a heaping scoop of vanilla ice cream or a dollop of fresh whipped cream. Délicieux!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Lemon Crepes Recipe
- zest of 1 lemon
- 1 cup milk
- 2 eggs
- 2 Tbsp sugar, plus more for sprinkling
- 2 Tbsp lemon juice
- 1 cup all-purpose einkorn flour, 4.5 oz
- 2 Tbsp unsalted butter, melted
- 1/4 tsp salt
- Using a grater or microplane, zest one lemon and set aside for garnish. Place parchment paper on a few rimmed baking sheets and set aside.
- Add remaining ingredients to a blender and blend until smooth. Pour batter into a bowl, cover, and place in the 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 well-seasoned 10” non-stick skillet to medium. The skillet should be as non-stick as possible to avoid using excess fat. The first crepe is the guinea pig, telling you the amount of fat you need and if you need to adjust the temperature. If the batter is too thick, use 1–2 Tbsp of milk to thin it out.
- Lightly butter the pan. Pour a little less than ¼ cup batter (pour less if using a smaller skillet) in the center of the skillet and quickly rotate it. The batter will cover the entire bottom. As the batter cooks, the top of the crepe will “dry out”. When it looks completely dry, use fingertips to gently flip it over and cook the other side. For some browning, wait a few seconds before flipping it. Using fingertips to flip it allows more control—just be careful!
- When the second side is done after about 15–20 seconds, transfer the crepe to prepared baking sheet and continue making the rest of the crepes. Once the routine is down, each crepe will only take about 1 minute to make. If stacking the crepes, place parchment paper between each one to prevent sticking.
- To serve, butter each crepe and sprinkle with sugar and lemon zest. Enjoy with a drizzle of sauce or as-is!