Crepes are a thin, sweet pancake invented in France. I feel like a Parisian whenever I eat this in the morning. I get the urge to get on my bicycle, and head to to local bakery to get myself a baguette. Ok, maybe not, but you get the point.
I subscribe to the idea that medicinal mushrooms are good for you, which is why I include them in my own diet. I cannot give you any health advice, but this is what I do for myself.
The refrigeration step help the gluten to develop within the batter. Crepes need this step to avoid tearing and falling apart.
Many of the steps in this recipe can be skipped if you blend until smooth using a blender.
For novices, this recipe might be intimidating, and you will probably make mistakes along the way. But don’t be discouraged, because this recipe doesn’t take long to master at all!
Chocolate Mushroom Einkorn Crepes
- 2 Medium bowls
- Whisk or blender
- Measuring equipment
- 1¾ cup milk
- 1¼ cup einkorn flour
- 4 eggs
- 4 tbsp cocoa powder
- 3 tbsp butter (softened or melted)
- 4 tsp sugar
- 2 tsp mushroom powder (Laird Superfood Brand)
- 1 tsp vanilla extract
- ½ tsp salt
- Stir all dry ingredients together.
- Beat eggs in another bowl.
- Mix in all other wet ingredients into the eggs.
- Mix or blend all ingredients together until smooth.
- Cover batter, then set in fridge for one hour.
- Heat pan between medium or medium-low.
- Spread ½ tsp butter around the pan.
- Pour 1/4 cup into the hot pan.
- Pick the pan up and let the batter spread all around the pan.
- Flip carefully once crepe is bubbling all around and the edges have browned slightly. Run the spatula along the edges, then flip gently.
- Wait about thirty to sixty seconds, then remove crepe from pan.
- Cool slightly before consuming.
- (Optional) Put jam inside and fold into a triangle shape.