
EINKORN SAVORY CREPES
Equipment
- Blender
- 9" Frying Pan
Ingredients
- 2 eggs
- 4 TBSP coconut oil
- 3 cups almond milk you can use oats, coconut, macadamia milk or any non-dairy milk of your choice
- 2 cups einkorn flour
- 1/4 tsp salt
Instructions
- Bring all the ingredients to room temperature (take out of the fridge 15 minutes prior to cooking) and add all the ingredients to a blender. Process until smooth. Set aside and let rest for 10 minutes. (Since einkorn absorbs liquids at a slower pace than regular flour, the batter will thicken a little as it rests)
- Heat the frying pan on a medium high heat. Grease your frying pan a tablespoon of coconut/avocado oil or ghee.
- Ladle 1/3 cup of batter in pan, tilt and turn the skillet to coat bottom evenly with batter. Cook for about 30 seconds to 1 minute until top of crepe looks set and bottom is firm and golden brown in spots. (the other side takes a little less time since the batter is already set and almost cooked). Run a spatula around edges of crepe to loosen. Slip your spatula under crepe, and flip the crepe. Cook until batter is firm and golden brown in spots, about 15-30 seconds. The other side takes a little less time since the batter is already set and almost cooked.
- Transfer to a plate, and cover. Repeat until the batter is gone, layering finished crepes on a plate. Serve immediately or cover and set aside until ready to use. (You can stuff your crepes with any filling of your choice- sauteed mushrooms, fried onions with ground meat, sauteed spinach and goat cheese or sprats salad).
Video
Notes
