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Coconut Einkorn Crepes

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


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


  • cup milk
  • cup einkorn flour
  • ¼ cup shredded coconut
  • 4 eggs
  • 3 tbsp butter (soften or melted)
  • 3 tsp sugar
  • 1 tsp vanilla extract
  • ½ tsp salt


  • Combine all dry ingredients in a bowl.
  • Beat eggs in another bowl.
  • Add all other wet ingredients to bowl. Mix.
  • Add dry and wet bowls together. Mix thoroughly.
  • Put the batter in the fridge for one hour, covered.
  • Heat pan between medium or medium-low.
  • Add 1/2 tsp butter to the pan, spread with spatula.
  • Pour 1/4 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 the pan.
  • Cool slightly before serving.
Keyword ancient grain, breakfast, crepes, einkorn, plant based, vegetarian