Einkorn Crepes

Giulia swirling einkorn crepes

Einkorn Crepes

Einkorn Crepes
Einkorn Crêpes are just as light and beautiful as traditional crêpes, but they come out even more flavorful and wonderfully yellow. If you are intimidated by crêpes, trust us that they are simpler to make than you might think! You don’t even need ...a crêpe pan, a 10-inch skillet will work perfectly. While crêpes can be sweet or savory, in the spirit of summer, we’ve made this recipe with a scrumptious summer berry sauce. We used frozen berries for simplicity, but fresh berries will also be delicious.

Einkorn Crêpes and Summer Berry Sauce

Ingredients

For the crêpes:

  • 2 large eggs
  • 1 cup (244 g) whole milk
  • 1 cup (120 g) jovial All-Purpose Einkorn Flour
  • 2 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon sugar
  • ¼ teaspoon fine sea salt

For the sauce:

  • 1 cup (140 g) frozen raspberries
  • 1 cup (140 g) frozen strawberries
  • 1 cup (150 g) frozen blueberries
  • ¼ cup (58 g) sugar
  • 1 ½ tablespoon lemon juice

Instructions

1. Remove the frozen berries from the freezer and let them thaw on the side, they can be placed directly into the pot they will be cooked in.

2. To make the crêpe batter, add the eggs, milk, flour, butter, sugar, and salt to a blender or food processor. Process for 45 seconds until the mixture is smooth and foamy. Pour the batter through a fine mesh strainer into a medium bowl or pitcher. Cover and refrigerate for at least 30 minutes.

3. While the crêpe batter is resting, make the berry sauce by first combining the thawed berries, sugar, and lemon juice in one pot. Place the pot on medium heat and let simmer for about 20 minutes, stirring occasionally. Once the berries look melted and the sauce has reduced slightly, use an immersion blender to blend the mixture into a smooth sauce. (If you prefer to have whole berries, this step can be skipped). Let simmer for an additional 5 minutes then remove from the heat and set aside.

4. To make the crêpes, lightly coat a 10-inch nonstick skillet or crêpe pan with butter and set over medium heat until the pan is hot. Add about 1⁄4 cup of the batter and use a crêpe spreader, or tilt the pan in a circular motion, to completely cover the bottom of the skillet until you have a roughly 8-inch round. Cook for 30 to 45 seconds until the underside of the crêpe is golden brown, then lift the crêpe with a spatula, grasp with your fingers, and flip. Cook the other side for 1 minute more. Place the crêpe on a plate and continue with the rest of the batter.

5. Plate the crepes by folding them into quarters and topping them with berry sauce along with any additional toppings you might like (such as powdered sugar and fresh berries). Enjoy!