Ingredients
- 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 cups water
- 4 tablespoons butter melted
- safflower oil for skillet
Toppings
- 1 cup fruit fresh or frozen, sliced (or fruit syrup)
- 1 cup plain Greek yogurt
- powdered sugar to taste
Instructions
- Sift the Bluebird 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.