Crepes are a fantastic kind of sweet, thin French pancake. Spread jam on it, then fold into a triangle for best-tasting results.
Einkorn is a fantastic kind of grain to use to make crepes, as it’s structure makes it easy to handle in the pan. The refrigeration step in this recipe is important, because it allows the gluten to develop. This makes the crepe much easier to flip and handle.
A lot of the steps listed can be skipped if you’re using a blender. Blend until smooth.
You may not be successful on your first few tries. Do not be discouraged, this recipe just takes practice!
Ginger Einkorn Crepes
- 2 Medium bowls
- Whisk or blender
- Measuring equipment
- 1¾ cup milk
- 1¼ cup einkorn flour
- 4 eggs
- 3 tbsp butter (melted or softened)
- 5 tsp ginger powder
- 3 tsp sugar
- 1 tsp vanilla extract
- ½ tsp salt
- Stir all dry ingredients together in one bowl.
- In another bowl, beat eggs thoroughly.
- Add and stir all other wet ingredients together in the bowl.
- Mix wet and dry ingredients thoroughly.
- Let batter sit in fridge, covered, for one hour.
- Heat pan between medium or medium-low.
- Add 1/2 tsp butter to the pan and spread it evenly.
- Pour 1/4 of a cup into the hot pan. Pick the pan up and spread the batter all around the pan.
- Flip carefully once crepe is bubbling all around and the edges have browned slightly.
- Wait about thirty to sixty seconds, then remove crepe from pan.
- Cool slightly before serving.