Lemon Poppy Seed Einkorn Crepes
Vegetarian Ancient Grain Crepes
Equipment
- 2 Medium bowls
- Spoon
- Pan
- Whisk or blender
- Spatula
- Measuring equipment
Ingredients
- 1¾ cup milk
- 1½ 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
Instructions
- 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.