Fresh Milled Einkorn Crepes

Close-up of golden-brown crepes with fruit filling on a plate.

These Fresh Milled Einkorn Crepes are a simple way to use freshly milled flour, and once you get the hang of your pan and batter, they come together quickly. Keep a few favorite fillings nearby, and you have an easy breakfast, snack, or dessert ready to go.

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Prep Time 10

Cook Time 25

Total Time 35

Servings 14 crepes

Calories 50

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.

Notes

Pan size: A 10–10.25-inch (25–26 cm) skillet works well. Start with ¼ cup of batter per crepe, adding a little more if needed to cover the bottom. For a 12-inch (30 cm) skillet, start with ⅓ cup. Use just enough to coat the cooking surface in a thin layer.

Using cast iron: Make sure your pan is well seasoned and evenly preheated. If the batter sets before you can swirl it around, lower the heat slightly.

Make ahead: Mix the batter a few hours ahead and refrigerate it. Stir well before cooking and add a little milk if it has thickened.

*Using your sourdough starter in the crepe batter: I love doing this when I have some starter to use up, or even just to ferment the batter for a couple of hours to give it extra nutritional benefits. I usually eyeball the amount of starter, but you can use up to 300g in the batter! It can be discard too, just make sure it’s not super old or acidic.

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