Add all of the ingredients to a blender and blend about 1 minute until smooth. Place the cover on the blender pitcher 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 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 oiling 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) and 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 oil you use or adjust the temperature. If the batter is too thick, use 1–2 Tbsp milk to thin it out.

As the crepe cooks, the top of the crepe will ‘dry out’ and cease to look like wet batter, within 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 to give you 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. Place parchment paper between the crepes if you need to stack them 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 savory recipe. Now eat ‘em up!