Einkorn Crepes with Fresh Berries

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Einkorn Crepes with Fresh Berries | http://naturallyella.com

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.)


Einkorn Crepes with Fresh Berries

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8 crepes 1x


  • 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


  1. 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.
  2. Top crepes with favorite toppings such as butter, berries, honey, and/or Crème fraîche


Einkorn Crepes with Fresh Berries and Creme Fraiche | http://naturallyella.com

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21 comments on “Einkorn Crepes with Fresh Berries”

  1. 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?

  2. 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.

  3. 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.

  4. 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?

    1. Walmart and King Arthur both carry Einkorn flour. Looks like something I might eat tonight about 8 pm..........yum!

  5. These look beautiful!! 🙂 well done
    I love Crepes but I normally make pancakes instead lol (I wrote a post on it on my blog)

    Xoxo Jessy

  6. These crepes are wonderful!! So quick and easy! Thank you.

  7. Hi there! Do you use all purpose einkorn or whole grain einkorn for these? Thank you.

  8. 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.

  9. 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

  10. Why is it everytime I make this, it sticks to the pan? I follow th exact recipe and add extra butter. Is it because I'm using a stainless steel instead of cast iron?


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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