Einkorn Crepes with Wood's Maple Sugar

Sara St. Peter
Einkorn Crepes with Wood's Maple Sugar

Delicate Einkorn Crepes with Wood's Maple Sugar Magic

Embrace the ancient allure of Einkorn flour (We use Jovial) and the natural sweetness of Wood's Maple Sugar with our exquisite Einkorn Crepes recipe. Einkorn, an ancient grain with a fascinating history, takes center stage, offering not just a delicious taste but also nutritional benefits that set it apart. Paired with the wholesome richness of Wood's Maple Sugar, these crepes promise a culinary journey that satisfies both your taste buds and your health-conscious cravings.

Health Benefits Spotlight:

  • Einkorn Flour: As the original wheat, Einkorn offers a more favorable gluten structure and a richer nutritional profile, including higher protein content and essential minerals.

  • Wood's Maple Sugar: A natural sweetener packed with antioxidants and essential minerals, Wood's Maple Sugar brings delightful sweetness without compromising on health.

Indulge in the wholesome goodness of Einkorn Crepes sweetened with Wood's Maple Sugar—a perfect blend of ancient wisdom and modern taste that transforms an ordinary breakfast into a culinary masterpiece. Elevate your mornings and savor the magic of pure, natural sweetness!

Einkorn Crepes with Wood's Maple Sugar

Al Wood

Servings

4

Prep Time

25 minutes

Cook Time

10 minutes

Category

Breakfast

Einkorn Crepes with Wood's Maple Sugar

Ingredients

  • 1 cup all-purpose Einkorn Flour

  • 1 cup whole milk (Plus more for thinning, depending on consistency)
  • 2 tablespoons butter, melted
  • 2 eggs
  • 2 tablespoons Wood’s Maple Sugar
  • A pinch of Himalayan salt. 

Directions

  1. Use a fork to fluff your flour before you measure and scoop. Einkorn has a habit of packing. Add all ingredients to a bowl and whisk until smooth. You can also use a blender if you want to avoid all the stirring.
  2. Pour your batter through a mesh strainer to remove all lumps.

  3. Put your batter in the refrigerator and let it rest for 20 minutes.

  4. On medium heat, using a nonstick pan (or as nonstick as you can get), put a thin layer of butter, making sure it’s well-coated, but careful not to use too much butter. Pour a test crêpe using about ¼ cup of batter and pick up your pan to swirl the batter evenly and thinly into a larger diameter.
  5. Cook your crêpe until it starts to brown on the edges and looks like it’s drying out on the top. It doesn’t take long, about 50 seconds, then use a plastic spatula and your fingers to flip it carefully. Cook for an additional 50 seconds.

  6. Fill with your favorite ingredients!
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