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lemon poppy seed einkorn crepes

Lemon Poppy Seed Einkorn Crepes

Vegetarian Ancient Grain Crepes
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert
Cuisine American, French
Servings 15


  • 2 Medium bowls
  • Spoon
  • Pan
  • Whisk or blender
  • Spatula
  • Measuring equipment


  • cup milk
  • cup einkorn flour
  • 4 eggs
  • 3 tbsp butter (melted or softened)
  • 3 tsp sugar
  • 2 tsp lemon flavoring (Frontier brand)
  • 1 tsp vanilla extract
  • ½ tsp salt


  • Stir all dry ingredients in a bowl.
  • Beat eggs together.
  • Stir all wet ingredients with dry until smooth. (Or blend)
  • 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 with spatula.
  • Pour 1/4-1/6 of a cup into the hot pan. Pick the pan up and spread the batter all around the pan.
  • Run your spatula along the edges of the crepe. 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.
Keyword ancient grain, breakfast, crepes, einkorn, lemon poppy seed, plant based, vegetarian