Fresh Milled Einkorn Crepes
Crepes are one of those recipes that can work for so many meals, and if you have been into fresh-milled einkorn lately (like so many of us!), these fresh milled einkorn crepes are a great thing to add to your meal rotation. They're thin, soft, and so easy to make with freshly milled einkorn flour! I love making a batch for a simple breakfast and filling them with jam, chocolate spread, fresh fruit, or whatever we have on hand.
If you are new to making crepes, don't worry! The batter is quick to mix, and once your pan is heated properly, each crepe only takes a minute or so to cook. It's also one of those forgiving recipes where you can adjust your batter to which ingredients you have on hand. If you don't have enough eggs, just make it with less. If you have eggs to use up, use more. It's great for using up your sourdough starter discard as well!
If you're looking for more fresh milled einkorn recipes, you can start with these einkorn sourdough bread for beginners (50% fresh milled) and the easiest fresh milled einkorn sourdough bread (loaf pan method)!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Servings: 14 crepes
- Difficulty: Easy
- Baking Method: Stovetop
- Best For: Breakfast, brunch, snacks, and dessert
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh Milled Einkorn Crepes
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh Milled Einkorn Crepes
- Other Delicious Fresh Milled Flour Recipes
- Fresh Milled Einkorn Crepes
- Need Help Tweaking This Recipe?
- Other Fresh Milled Breakfast Recipes You'll Love
- Fresh Milled Pumpkin Sourdough Rolls with Poppy Seed Filling
- Apple Millet and Farmer's Cheese Bake
- The Easiest Fresh Milled Einkorn Sourdough Bread (Loaf Pan Method)
Important Ingredients
- fresh milled einkorn berries give the crepes a light, nutty flavor.
- large eggs help bind the batter and give the crepes structure while keeping them soft.
- milk creates the thin, pourable batter needed for delicate crepes.
- sugar adds a little sweetness to the crepes, making them great for sweet fillings.
- salt enhances the flavor of the einkorn and balances the sweetness.
- butter or olive oil spray used to lightly grease the pan and help prevent sticking.
- sourdough starter (optional) a great way to use up starter or discard and add a little extra flavor to the batter.
See recipe card for quantities.
Substitutions & Variations
- Use whole milk, 2%, or another milk you normally keep at home. You can add a little extra milk if the batter becomes too thick.
- Reduce the sugar for a less-sweet crepe, especially if you plan to use savory fillings.
- Freshly milled einkorn works wonderfully here. If needed, you can use regular einkorn flour instead.
- Olive oil spray, butter, or another neutral cooking oil can be used to grease the pan.
- Add up to 300 g of sourdough starter to the batter. Discard works too, as long as it is not very old or strongly acidic.
- For sweet crepes, try jam, berries, bananas, cinnamon sugar, peanut butter, or chocolate spread.
- For savory crepes, reduce or skip the sugar and fill them with scrambled eggs, cheese, sautéed vegetables, ham, or chicken.
How to Make Fresh Milled Einkorn Crepes
Step 1: Mix the batter. In a large bowl, combine the milk, eggs, freshly milled einkorn flour, sugar, and salt. Mix until smooth and most lumps disappear. You can do that by using a whisk, a hand mixer, or an immersion blender. The batter should be fairly thin, similar to heavy cream.
Step 2: Heat the pan. You can let the batter rest for 15-20 minutes to hydrate the flour (you can skip this step if you're in a hurry, but it does make it easier!). Place a skillet over medium heat. If using cast iron, let it preheat evenly for a few minutes. Lightly grease with butter or oil (I prefer my olive oil spray for this!).
Step 3: Pour and swirl. Pour the batter into the center of the pan, then immediately tilt and rotate it to spread the batter into a thin layer. Start with ¼ cup and adjust for your pan size using the notes below.
Step 4: Cook the first side. Cook for about 45-60 seconds, until the edges begin to lift and the underside is lightly golden.
Step 5: Flip. Slide a thin spatula underneath and gently turn the crepe over. I like using an offset spatula, with a cake server supporting the other side. Cook for another 20-30 seconds, until lightly browned.
Step 6: Stack and repeat. Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed. Stack the crepes directly on top of each other to keep them soft and flexible. Serve with jam, chocolate spread, or your favorite filling.
Hint: For thin, flexible crepes, pay attention to the batter consistency. It should be fairly thin, similar to heavy cream. If it looks too thick after resting, stir in a little more milk.
💭Crucial Success Tips
Preheat the pan evenly. This is especially important with cast iron. Give it a few minutes to heat before starting.
Recipe FAQs
Yes! The sourdough starter is completely optional. The recipe works well without it, so you can make the crepes whenever you have the ingredients on hand.
Yes. Freshly milled einkorn gives the crepes a nice fresh flavor, but you can use einkorn flour if that is what you have available.
Yes. You can mix the batter a few hours ahead and keep it refrigerated. Give it a good stir before cooking, and add a little milk if it has thickened.
How To Store Fresh Milled Einkorn Crepes
Let the cooked crepes cool completely, then stack them in an airtight container or zip-top bag. Place a piece of parchment or wax paper between the crepes if you plan to store them for several days.
Keep them in the refrigerator for up to 3-4 days. To warm them, heat them gently in a skillet or microwave until soft and warm.
You can also freeze the crepes. Stack them with parchment paper between each one, place them in a freezer-safe bag or container, and freeze for up to 2 months.
Other Delicious Fresh Milled Flour Recipes
- The Easiest Fresh Milled Einkorn Sourdough Bread (Loaf Pan Method)
- Fresh Milled Einkorn Kaiserschmarrn (Shredded Pancake)
- Fresh Milled Apple Cinnamon Crumble Pull-Apart Sourdough Focaccia
- Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
If you tried these fresh milled einkorn crepes or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Einkorn Crepes
Ingredients
- 300 g einkorn berries about 1½ cups berries, finely milled into flour - approximately 2½ cups flour
- 4 large eggs
- 550 g milk about 2¼ cups
- A pinch of salt
- 30 g sugar about 2 tablespoons + 1 teaspoon
- Butter or oil for greasing the pan - I prefer olive oil spray!
- Optional: Sourdough starter*
Instructions
- Mix the batter. In a large bowl, combine the milk, eggs, freshly milled einkorn flour, sugar, and salt. Mix until smooth and most lumps disappear. You can do that by using a whisk, a hand mixer, or an immersion blender. The batter should be fairly thin, similar to heavy cream.
- Heat the pan. You can let the batter rest for 15-20 minutes to hydrate the flour (you can skip this step if you're in a hurry, but it does make it easier!). Place a skillet over medium heat. If using cast iron, let it preheat evenly for a few minutes. Lightly grease with butter or oil (I prefer my olive oil spray for this!).
- Pour and swirl. Pour the batter into the center of the pan, then immediately tilt and rotate it to spread the batter into a thin layer. Start with ¼ cup and adjust for your pan size using the notes below.
- Cook the first side. Cook for about 45-60 seconds, until the edges begin to lift and the underside is lightly golden.
- Flip. Slide a thin spatula underneath and gently turn the crepe over. I like using an offset spatula, with a cake server supporting the other side. Cook for another 20-30 seconds, until lightly browned.
- Stack and repeat. Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed. Stack the crepes directly on top of each other to keep them soft and flexible. Serve with jam, chocolate spread, or your favorite filling.
