Bluebird Ingredient: Einkorn Flour

May 30, 2016

Perfect Whole Grain Molasses Cookies

Einkorn Flour

Print Recipe
2 dozen cookies ( 1 1/2 diameter)

Ingredients

  • 1 ¼ cup Bluebird Einkorn flour
  • 1 cup Bluebird Pasayten Hard White flour 
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • 1 tsp ginger
  • ¾ tsp cloves
  • ¼ tsp allspice
  • 1½ 12 Tbsp sticks unsalted butter at room temperature
  • ½ cup brown sugar packed
  • ½ cup granulated sugar plus ⅓ cup for rolling cookies
  • 1 large egg
  • 1 tsp vanilla
  • ⅓ cup unsulphured molasses

Methods

  • Heat oven to 375 degrees. Adjust racks to upper and lower middle positions. Whisk Bluebird Einkorn Flour and Hard White Flour, baking soda, salt, and spices together in medium bowl, set aside.
  • With electric mixer, cream butter, brown sugar, and ½ granulated sugar until light and fluffy ( about three minutes.) Scrape sides of bowl. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until ingredients are combined.Place remaining ⅓ cup granulated sugar in a shallow bowl. Working with tablespoons of dough each time, roll dough into 1 ¾ inch balls. Roll balls in sugar and place on a un-greased cookie sheets or on a silicone baking mat. Space balls 1½ to 2 inches apart.
  • Bake for 11-13 minutes. Cool cookies for about 2-3 minutes.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour

 

April 28, 2016

No Knead Yeasted Einkorn Bread

Einkorn Flour

Print Recipe
1 loaf

Ingredients

  • 5 cups Bluebird Einkorn Flour
  • 1 3/4 cups warm water (about 90F)
  • 1/4 teaspoon active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons honey

Methods

  • In small bowl add honey to warm water, stir until honey liquidates.
  • Mix flour, salt and yeast together in a large mixing bowl.
  •  Pour honey water into flour mixture  and stir with your hands or a silicone spoon until all ingredients are mixed well. Dough will be sticky which is normal with Einka flour.
  • With a spatula, push down the sides of the dough and flatten the top. Cover the bowl with plastic wrap and let rise in a dark place for 12-24 hours.
  •  Einka® can darken when exposed to light and air so be sure to let the dough rise in a dark place in a well sealed container.
  • Preheat oven to 500°F. Place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
  • Turn out the dough on a heavily floured work surface. Pat the dough flat, using a dough scraper or your hands, fold each of the four sides toward the center, using small amounts of flour to make a rounded shape.
  •  The dough should be very soft and it may be difficult to make a shape. 
  • Turn the dough into the heated ceramic or cast iron pot and baked covered for 40 minutes.
  •  Let the loaf cool for at least one hour before slicing.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

October 25, 2014

Ruffled Apple Brandy Cake

Einkorn Flour

Print Recipe

Ingredients

  • 1 cup Bluebird Einkorn flour *
  • 1 cup all purpose baking flour**
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 4 eggs
  • 1 cup plus 2 tbsp of sugar
  • 4 tbsp brandy
  • 1 tsp pure vanilla extract
  • 1 cup coconut oil melted and cooled
  • 6 medium apples

Methods

  • Preheat oven to 350 degrees Fahrenheit. Butter or oil a 9-10 ” spring form pan.
  • Peel 4 apples. Dice apples in 1 “cubes. Set aside. Slice remaining two apples with a planer in thin rounds (I like to keep the peels on for color). Keep as much of the round shape of the apple in tact for each slice. If you do not have a planer carefully slice with a sharp knife. Place rounds in a shallow pan and gently toss with 1 tablespoon of brandy and 1 tablespoon of sugar. Set aside.
  • In small bowl whisk together flour, baking powder and salt. Set aside.
  • In a medium size bowl whisk eggs until they are foamy. Continue to whisk in the sugar until incorporated. Whisk in remaining brandy and vanilla. Slowly alternate adding half the flour, then half the oil, stirring, until all the ingredients are added and incorporated. Add the 1″ apple chunks to the batter. Gently stir until all apple chunks are coated in the batter. Pour the batter into a oiled spring form pan. Using a rubber spatula, smooth the top of the batter. Shingle the apple rounds in a circular pattern on top of the batter (as the cake bakes the apple rounds will “ruffle”). Sprinkle the top of the cake with the remaining tablespoon of sugar.
  • Insert pan into a heated oven. Bake for approximately 50-60 minutes, until the top of the cake is evenly browned and an inserted toothpick comes out clean.
  • Serve with freshly whipped cream.
  • *Emmer or Einkorn Flour work with this recipe.** You can use 100% Einkorn or Emmer Flour in this cake which yields a denser crumb and richer flavor.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

 

May 27, 2014

Rhubarb Oat & Einka (Einkorn) Bars

Einkorn Flour

Print Recipe
14 2"x2" bars
My cousin Lisa gave this recipe to me ages ago. It reminds me of a fruit crisp recipe that you can take on the go. This spring I modified it to accommodate the abundance of rhubarb in my garden. I prefer using thick rolled oats rather than quick oats, therefore I had to increase the butter to help soften the oats. If you end up using quick oats you will only need 1 1/2 cup melted butter. The beauty of this recipe is the simplicity of it. Our fresh milled Einka (Einkorn) flour reveals a hint of sweet vanilla that compliments rolled oats nicely. Any jam can be used in place of rhubarb. The bars work best when you allow them to fully cool before cutting them into squares.

Ingredients

  • 4 cups rolled oats
  • 2 cups Bluebird Einkorn flour
  • 2/3 cup brown sugar
  • 2 cups butter melted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
Stewed Rhubarb
  • 4-5 cups rhubarb finely chopped
  • 1 cup sugar
  • 1 small orange zest & juice

Methods

  • Preheat oven to 350 degrees.
  • Melt butter and brown sugar in a medium sauce pan and stir until incorporated.
  • In separate bowl mix oatmeal, flour, salt, and baking soda. Add warm butter and sugar to the oatmeal and flour and blend until thoroughly incorporated.
  • Oil a 9 x 13 pan. Spread mixture on bottom of pan, reserving 1 cup for the top. Using your hand, gently press the mixture into the pan to form a firm layer.
Stewed Rhubarb:
  • Combine chopped rhubarb, sugar, orange juice and zest in saucepan over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb begins to soften, about 8-10 minutes.
  • Turn heat to low, and continue to simmer and stir for 10 more minutes until mixture resembles a thick sauce. Turn off heat. Transfer to a bowl to cool.
  • Evenly spread 2 cups of the stewed rhubarb over the oat mixture. You will have some stewed rhubarb left over (delicious topped over vanilla ice cream). Sprinkle the remaining cup of oat & flour mixture on top.
    Note: 16 oz. of any jam can be used in place of stewed rhubarb.
  • Bake at 350 degrees for 20 minutes. Remove from the oven and allow bars to fully cool before cutting them into squares and serving.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

April 26, 2014

Grilled Flatbread

Emmer Flour

Print Recipe
6 flatbreads
Last week I taught a “baking with ancient grains” cooking class. With 2 hours to wow and inspire my students, and a tiny oven, I had to come up with recipes that could be prepared and baked together. On the menu were emmer coffee cake, onion galette with einka crust, and grilled flatbread, three ways. Our first flatbread was made with 100% Bluebird einka flour, next was 100% Bluebird emmer flour and last was a  50/50  Bluebird emmer and Bluebird hard white flour blend. I wanted my students to experience the unique flavors and performance of our whole grain ancient einka flour (a variety of Einkorn wheat)  and whole-grain emmer flour. The flatbread was a perfect fit. All three doughs were unique in flavor, character, and performance. The emmer flatbread yielded enormous nutty, rich flavor with small, delicate bubbles ( the class favorite). The 100% einka flatbread yielded a soft textured, slightly airy bread with mild, vanilla flavor. The 50/50 blend had a loft with large air bubbles, a mild nutty flavor, and soft pliability.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 tablespoon honey
  • 3 1/2 cups Bluebird Emmer Flour (you can substitute Bluebird Einkorn Flour or Bluebird Pasayten Hard White Flour-or use a mix!)
  • 1 1/2 cups warm water
  • 1 tablespoon sea salt
  • 1 teaspoon olive oil for greasing bowl
Topping Suggestions
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chili pepper
  • 1-2 cloves garlic finely diced with sea salt to taste

Methods

  • Oil a large ceramic bowl with 1 teaspoon of olive oil.
  • Combine 1 1/2 cups of warm water, yeast and honey in the bowl.
  • Allow the yeast to bloom for 5 minutes until bubbles appear.
  • Add flour and salt to the wet mixture and stir until ingredients are combined.
  • Turn dough over onto floured surface and knead for 5 minutes, adding flour if the dough is too sticky. Do not overwork the dough and be careful to not add more than 1/2 cup of flour, as you want the dough to remain soft and pliable. 
  • Form the dough into a ball and place in the oiled ceramic bowl, cover and allow to double in size for about 2 hours.
  • Punch the dough down and fold the dough over itself and form the dough back into a ball, careful to not overwork the dough. Let the dough rise again for about 1 hour.
  • After the second rise, scrape the dough onto a floured surface and divide it into 6 to 8 equal parts.
  •  Heat a large cast-iron pan or grill over medium heat.
  •  Working with one piece of dough at a time, gently roll dough into small, irregular circles. Careful not to press down too hard or overwork dough, as the dough will lose its loft.
  • Move the dough onto wax paper or silicone baking sheet until all the dough is rolled out. Wax paper can be used to separate each piece of dough if necessary.
  •  When pan or grill is evenly heated carefully select rolled out dough and brush with oil, place oil-side down.
  • Once the dough is in the pan, brush more oil, face side up. Quickly flip dough once bubbles have fully formed (about 3-4 minutes) and brush with more olive oil if needed.
  • If the dough is burning, turn the heat down slightly. Allow bread to fully cook through, about 3-4 more minutes (6-8 minutes total cook time ).
  • Move baked bread to rack and dust with dried herbs, sea salt, and diced garlic.
  • Quickly and swiftly continue grilling the remaining pieces. Most likely you will have drawn attention and will have a large crowd of eaters surrounding you, anxiously awaiting their first bite.

Products used

organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour
Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour

 

January 4, 2014

Red Velvet Cake

Einkorn Flour

Print Recipe
Photo by Aleksandr Rogozin
Compliments of: June Pagan – Private Chef and Menu Developer310.659.4235

Ingredients

Dry Ingredients:
  • 2 1/2 cups Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 cups organic evaporated cane sugar
  • 1 tsp baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1 tsp of sea salt
  • 2 tsp cocoa
Wet Ingredients:
  • 1 cup buttermilk- room temperature
  • 1 1/2 cups grapeseed oil
  • 2 large eggs room temperature
  • 2 tbsp of red food coloring
  • 2 tsp of organic vanilla extract
  • 1 tsp white vinegar
Cream Cheese Frosting:
  • 8 oz plain cream cheese room temperature
  • 2 sticks unsalted butter room temperature
  • 2 tsp quality vanilla extract
  • 4 cups confectioners sugar

Methods

Cake Instructions:
  • Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted flour, tapping pans to coat, and discarding extra flour. Combine wet and dry ingredients, blend well. Once the mixture is smooth, pour over two pans, or paper-lined muffin tins. Bake for 25-30 minutes. Let it cool in the pan. Frost with your favorite vanilla or cream cheese frosting.
Frosting Instructions:
  • Combine cream cheese, butter, and vanilla in a mixer. Whip until light, add sugar, then continue whipping until the texture is light. Frost cake and refrigerate. remove from the refrigerator one hour before serving.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

 

January 4, 2014

Lemon Ginger Einkorn Sugar Cookies

Einkorn Flour

Print Recipe
1 dozen 3″ diameter cookies
Compliments of: Bluebird Grain Farms

Ingredients

  • 2 cups Einka flour (Bluebird Einkorn Flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 lb butter (2 sticks)
  • 1 cup granulated sugar (plus ¼ c for rolling cookies)
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tsp lemon juice

Methods

  • Preheat Oven to 375.
  • Whisk Bluebird Einkorn Flour, baking powder, salt, & ginger together in medium size bowl.
  • With a electric mixer, cream butter, 1 cup of sugar until light and fluffy.
  • Add egg, vanilla, & lemon juice – lightly mix.
  • Incorporate dry ingredients until just combined.
  • Place ¼ cup sugar in bowl. Roll dough into 1 ½ inch balls– roll balls in sugar. Place on parchment paper. Flatten dough slightly (with bottom of glass dipped in sugar).
  • Bake until pale golden 10-11 minutes. Let cookies cool 2 minutes before transferring to a cooling rack.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

January 4, 2014

Best Whole Grain Pie Crust

Einkorn Flour

Print Recipe
1 crust
Recipe Adapted from Moosewood Restaurant Book of Desserts

Ingredients

  • 1 1/2 cups Bluebird Organic Whole Grain Flour Einkorn or Sonora flour yield a light, mild, buttery crust. Emmer Flour yields a dark rich crust. Hard White Flour yields a dense, mild flavor crust. All whole grain flours work.
  • 1/2 tsp salt
  • 2 tbsp sugar (optional)
  • 1/2 cup chilled butter
  • 3-4 tbsp ice water

Methods

  • This crust may be made in a processor or by hand. Either way, it is critical to work quickly to avoid developing the gluten and to preserve a tender, melt-in-your-mouth texture.
To make by hand:
  • Combine the flour, salt, and sugar, if using, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
  • Sandwich dough between wax paper or silicon rolling mats with a lightly floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Carefully lift the wax paper or silicon mat with rolled dough and flip into pie pan. Crimp edges.
To make in a food processor:
  • Cut the butter into I inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together. When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface sandwiched between wax paper. Roll out and fit into a greased pan as stated above.
    * For a pre-baked pie shell, preheat the oven to 375. Prick the prepared crust in several places with a fork.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour
Sonora Heritage Soft White Wheat Flour, Organic Whole Grain, Fresh milled organic flour, Sonoran Wheat, Slow Food, farm fresh flour
Organic Sonora Heritage Soft White Wheat Flour

January 4, 2014

Simple Chocolate Emmer Cupcakes

Emmer Flour

Print Recipe
12 cupcakes
Recipe compliments to Tess Hoke, Local 98856

Ingredients

  • 1 1/2 cups Bluebird Grain Farms Emmer Flour or Bluebird Einkorn Baking Mix
  • 1 cup sugar
  • 1 tsp baking soda (omit if using Bluebird’s Einkorn Baking Mix)
  • 1 tsp salt
  • 1/3 cup cocoa powder
  • 1/3 cup canola oil
  • 1 cup water
  • 1 tsp vanilla
  • 1 tbsp vinegar
Chocolate Frosting
  • 4 ounces unsweetened chocolate chopped
  • ⅔ cup unsalted butter softened at room temperature
  • 1⅓ cups powdered sugar 
  • 1 teaspoon vanilla extract

Methods

  • Heat oven to 350 degrees.
  • Grease cupcake tins or line with cupcake papers. Mix together dry ingredients, in a separate bowl mix together wet ingredients. Slowly incorporate dry ingredients into the wet ingredients until well blended. Fill cupcake tins ¾ full and place in the oven. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  • While cupcakes are baking, prepare the frosting.
Frosting
  • In a double boiler, add chopped chocolate, whisk until fully melted. Set aside to cool. When chocolate is at room temperature, add soften butter, beat with a handheld blender. Add powdered sugar and vanilla beat until frosting is smooth.
  • Top cooled cupcakes with the chocolate frosting.

Products used

organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour
Einkorn Baking Mix

 

January 4, 2014

Einkorn Basecamp Waffles

Einkorn Flour

Print Recipe
*Adapted from “Cory Diamond’s Special Waffles For Sunday Guests in the Little Star Cookbook, 2001.

Ingredients

  • 3 eggs
  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 3/4 cup plain organic yogurt
  • 1/4 cup oil
  • 1 teaspoon oil
  • 1 teaspoon vanilla
  • 1 cup Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 cup unbleached white flour
  • 1 teaspoon baking powder omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Methods

  • Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for 5 minutes.
  • Add soured milk to yogurt, oil, eggs, and vanilla. Combine dry ingredients in a bowl and add yogurt/milk mixture.
  • Cook in a Belgian-style waffle iron and top with yogurt, syrup, fresh fruit, and walnuts.
  • For a super kid treat, put the leftover cooked waffles in the fridge and use them as a substitute for bread in a peanut and butter and jelly/honey sandwich!

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

 

January 4, 2014

Blueberry Hand Pies

Einkorn Flour

Print Recipe
6
Recipe by Bon Appetit
I found this recipe leafing through Bon Appetit magazine. Knowing I was traveling to New Hampshire, where wild blueberries are plentiful in August, I brought this recipe along. Upon arrival, my sister-in-law Jessica gifted us two quarts of freshly picked wild blueberries, picked that morning from her walk up “Blueberry Hill.”

Ingredients

Buttery Pie Crust
  • 1.5 cups all-purpose flour Bluebird Whole Grain Einka (Einkorn) Flour or Hard White Flour work beautifully
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter chilled, cut into 1/2 inch cubes
Pie Filling
  • 2 cups blueberries about 10 ounces
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg whisked with 1 teaspoon water
  • 1 tablespoon raw sugar

Methods

Pie Crust:
  • Pulse flour, sugar, and salt in a food processor.
  • Add butter; pulse until the texture of very coarse meal.
  • Add 1/4 cup water; pulse, adding more water if dry, until dough comes together in clumps.
  • Form into a square, wrap in plastic, and chill until firm, about 2 hours.
Pie Filling & Assembly
  • Preheat oven to 375 degrees. 
  • Roll out dough on a floured surface to a 15″x12″ rectangle. Cut into 6 rectangles.
  • Toss blueberries, lemon zest, lemon juice, sugar, and salt in medium bowl. Brush edges of rectangles with water; mound blueberries in the center of each. Fold dough over and press edges to seal.
  • Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with raw sugar. Cut small slits in tops.
  • Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment).
  • Transfer to a wire rack. Serve warm or at room temperature.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour

 

January 4, 2014

Einka Crepes

Einkorn Flour

Print Recipe
12 crepes
Recipe by Bluebird Grain Farms

Ingredients

  • 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

Methods

  • 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.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour