EINKORN SAVORY CREPES
I'm always thinking about various ways to make nutritious and delicious breakfast for the kids. Sometimes the same fried egg grants a reaction of excitement and wonder if cooked or presented in a different way. My breakfast recipes ideas have to be very fast because my one year old baby doesn't have much tolerance for waiting for his food. You know... when you're hungry, you're hungry. So while my cast iron frying pan is heating up, I am thinking of what I am going to cook on it this time. And crepes are really one of the easiest things I can cook that the whole family can stuff, roll and hold in their hands so I can focus on...making myself a cup of coffee. This also opens some flexibility and variety for the stuffing- lox, arugula and capers; beef tongue, horseradish and spinach; scrambled egg, avocado and greens; sprats, avocado and scallion; anything you have on hand! You can even wrap yesterdays dinner leftovers and call it a brand new breakfast dish. You don't have to limit yourself to just one option, plus the kids love that they get to choose their own filling and can try multiple things on your home menu. You can even eat them for dinner or any time any meal of the day, really. If you are not ready to resort to gluten free flours which can be tricky for some to manage, I find einkorn flour to be the easiest to handle and bake.Einkorn is the most primitive form of wheat. It contains only 14 chromosomes vs modern wheat that has 42. What this means is that it is easy to digest, has very weak gluten, low starch content and has more antioxidants than regular wheat. It does not have the D chromosome, which seems to trigger wheat intolerance in humans. Gliadin protein in einkorn does not seem to be as toxic as that in modern wheat. Remember- you can use einkorn flour in all your favorite recipes, however, it absorbs liquids at a slower pace so do not use more flour. Fold in the flour and let it sit for a bit to absorb the water. Otherwise, if you add too much flour, your batter will become too dense and thick. If your crepes seem a little on a dry side and crack when you roll them, cover cooked crepes with plastic wrap or silicone cover and let rest for 5-10 minutes. They will soften and become more manageable to fill, roll and wrap.Bon appetite!
- 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
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).
Serving: 2crepesCalories: 396kcalCarbohydrates: 37gProtein: 12gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 82mgSodium: 436mgPotassium: 30mgFiber: 5gSugar: 1gVitamin A: 119IUCalcium: 260mgIron: 3mg