Ginger Einkorn Crepes
Vegetarian Ancient Grain Crepes
Equipment
- 2 Medium bowls
- Spoon
- Pan
- Whisk or blender
- Spatula
- Measuring equipment
Ingredients
- 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
Instructions
- 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.