One of the things I'm most notorious for is at 8pm at night, I decide I want dessert. I've given it no prior thought or concern up until that moment which usually is cause for, 'we have nothing sweet!' I scrounge around the kitchen and usually end up with something (or I dish myself a bit of yogurt and stir in some honey- I tell myself it's close enough to ice). But sometimes, I end up with crepes.
I love the rhythm of making crepes: pour, swirl, flip, repeat. There is something really awesome about watching something cook up as fast as a crepe. While my husband would say a crepe isn't complete without there being a scoop of ice cream and some sweet drizzle, I'm happy eat a crepe straight out of the pan with a drizzle of honey. This recipe is really less about the topping and more about the crepe base. Einkorn flour has really become a staple in my kitchen for it's lightness and good flavor (but using rye flour comes in as a close second.)Print
Einkorn Crepes with Fresh Berries
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 crepes 1x
- ½ cup Einkorn Flour
- ¼ teaspoon sea salt
- 2 large eggs
- 1 tablespoon maple syrup
- ½ cup whole milk
- ¼ teaspoon vanilla
- 1 tablespoon melted butter
- Fresh berries, for serving
- Crème fraîche or yogurt, for serving
- Butter, for serving
- Honey, for serving
- Whisk together flour, salt, eggs, maple syrup, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
- Top crepes with favorite toppings such as butter, berries, honey, and/or Crème fraîche
dixya | food, pleasure, and health says
these look wonderful for a dessert..and with berries yes esp around this time of the year.
Crepes are a favorite in our house as well. I've been reading so much about Einkorn lately, but my local Whole Foods doesn't carry it. Do you order yours?
I know what you mean about those cravings. Last night I would have killed for plate of these - we have nothing in the house right now! I have never heard of Einkorn flour, but am very curious, and am going to hunt it down.
What is Einkorn? Never heard of it!
Generally, I'd second the motion on that scoop of ice cream but somehow, I like the simplicity of this dessert. The ice cream somehow will steal the show from the berries thus I'd take your side on drizzling honey for this one. Thanks for sharing, Ella.
Barbara (BarbB) says
I love crepes; especially with berries. I am going to have to make some this weekend. I have never heard of Einkorn flour? I will have to hunt it down. Is it a wheat flour?
Walmart and King Arthur both carry Einkorn flour. Looks like something I might eat tonight about 8 pm..........yum!
Amy @ Parsley In My Teeth says
I'd also love to have these for breakfast. And probably lunch. And dinner. And as a snack. Beautiful and delicious!
Pam Baker says
Oh, that plate is calling me! Looks absolutely DELISH! Perfect Sunday breakfast with a big cup of coffee. YUM!
Deborah @ The Harvest Kitchen says
I love crepes and these look perfect!! I've never used Einkorn flour before. Can't wait to make these!
These crepes are so beautiful! I love the idea of a super-simple, super-quick dessert like this.
These look beautiful!! 🙂 well done
I love Crepes but I normally make pancakes instead lol (I wrote a post on it on my blog)
Delicious looking crepes. Will try it!!!!!
I liked the idea of adding yogurt to the berry crepe. Breakfast for dinner is the best idea.
Christine Osgood says
These crepes are wonderful!! So quick and easy! Thank you.
Hi there! Do you use all purpose einkorn or whole grain einkorn for these? Thank you.
Erin Alderson says
In this recipe, I've used both (and they both work!)
A+++ I wanted to have cheese blintzes tonight so I used your recipe for the crepes. I used Whole Wheat Sprouted Einkorn Flour and they turned out perfectly. Thank you so much for this wonderful and healthy recipe.
*** I used Daisy Brand cottage cheese for my blintze filling because it is the cleanest - no additives or preservatives, it's made with just cream, milk and salt.
Much gratitude for your delicious recipe.
Walter Ezell says
I liked the crepes. They are temperature sensitive and go from light tan to dark brown quickly, possibly because of the maple syrup.
I thought followed the recipe, pouring exactly 1/4 cup of batter into the pan for each crepe, but the yield was only 5 crepes with no batter left over, not 8 as stated on this web page. I see "scant" 1/4 cup now, but don't know what that means. Mathematically, 1/6 of a cup would yield 8 crepes and they would be more lacey than what I made.
I made these for breakfast. For the filling:
• 300 grams whole milk vanilla yogurt
• 70 grams sour cream
• 64 grams Galbani double cream whole milk ricotta cheese
• 2 tbsp Maple Syrup
• Fresh blackberries