Copyright Bluebird Grain Farms
These delicious crepes make an excellent breakfast or dessert. If strawberries are out of season, try with fruit syrup instead!
Yield 12 Crepes
3/4 cup Bluebird Organic Einkorn Flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
4 large eggs
1 cup whole milk
1 1/4 cup water
4 tablespoons melted butter
safflower oil, for skillet
1 cup fresh or frozen fruit, sliced, or fruit syrup
1 cup plain greek yogurt
powdered sugar, to taste
Sift the Einkorn flour and cocoa powder into a large mixing bowl. Add salt and whisk until dry ingredients are thoroughly incorporated. Whisk eggs in a small bowl. Gradually add milk and water to the eggs while whisking until the wet ingredients are thoroughly combined. Add wet ingredients to dry ingredients, whisking vigorously to prevent lumps. Add melted butter and whisk until smooth (These ingredients may be combined in a blender and processed for 1 minute). Cover and refrigerate for at least 1 hour. Stir before using.
Place a baking sheet in the oven and heat to 175 degrees. Dampen a dish towel with warm water and set aside. Lightly oil a 6- to 8-inch lightweight skillet or crepe pan. Place over medium heat. When the pan is warm, lift from heat, then pour in ¼ cup crepe batter while tilting the pan so batter coats bottom evenly. Return to heat and cook until lightly browned underneath, for about 2 minutes. Turn and cook other side for about 1 minute. Place finished crepes on a baking sheet in the oven and cover with a damp towel.
Remove crepes from the oven. Roll or fold crepes and top with strawberries and Greek yogurt. Dust with powdered sugar. Serve warm.