January 4, 2014

Einka Crepes

Print Recipe
12 crepes
Recipe by Bluebird Grain Farms


  • 3/4 cup Bluebird Einkorn Flour
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 1/4 cup water
  • 4 tablespoons butter melted
  • Safflower oil for skillet


  • In a large mixing bowl, combine Bluebird Einkorn Flour and salt. Add eggs and mix well. Gradually add milk and 1¼ cups water, whisking vigorously to prevent lumps. Add 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 well before using.
  • Place a baking sheet in 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 pan is warm, lift from heat, then pour in ¼ cup crepe batter while tilting pan so batter coats bottom evenly. Return to heat and cook until lightly browned underneath, about 2 minutes. Turn and cook other side about 1 minute
  • Place finished crepes on baking sheet in oven and cover with damp towel.
  • Remove crepes from oven. Roll or fold crepes and top with fresh fruit and crème fraîche or your favorite topping. Serve warm.