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
- 1/2 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