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Nutrient-Dense Einkorn Crepes

Low Sugar | Moderate Carbs | High Nutrient Density

Description

Delicious, thin crepes made with organic einkorn flour, whole eggs, and whole milk. These
crepes are protein-rich, nutrient-dense, and low in added sugar. Perfect for a healthy breakfast,
snack, or light meal.

Ingredients (makes ~6 crepes)

Instructions

  1. Blend the batter: In a blender mix all ingredients together. Don’t overman einkorn flour.
    Let batter rest 5–10 minutes or mix night before. Store in glass container. 8 Cups/ 63 Oz
    4 Piece (2 containers + 2 Lids) Large Glass Food Storage/ Baking Containers with
    Locking Lids.
  2. Preheat pan: Heat a non-stick skillet or crepe pan over medium heat and lightly coat
    with butter or coconut oil. All-Clad D3 3-Ply Stainless Steel Fry Pan With Lid 10 Inch,
    Induction Compatible.
  3. Cook crepes: Pour ~1/4 cup batter into the pan, tilting to spread evenly. Cook 1–2
    minutes until edges lift and bottom is golden. Flip carefully and cook another 30–60
    seconds.
  4. Stack & serve: Repeat with remaining batter. Stack crepes with parchment paper to
    prevent sticking. If You Care Parchment Baking Paper.

Nutrient-Dense Einkorn Crepes

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Servings: 6 crepes
Ingredients Method Notes

Ingredients
  

  • 3 large eggs pasture-raised, corn free, soy free, organic
  • 3/4 cup Organic Pasture, Raw Whole Milk or Califia Farms – Organic Unsweetened

    Coconut Milk

  • 3/4 cup Grand Teton Ancient Grains – 100% Organic All-Purpose Einkorn Flour
  • 1 tbsp melted Maple Hill Creamery Organic Grassfed Unsalted Butter or Coconut Oil
  • 1 tsp Simply Organic Non-Alcoholic Vanilla Flavoring
  • pinch Redman Real Salt

Method
 

  1. Blend the batter: In a blender mix all ingredients together. Don’t overman einkorn flour. Let batter rest 5–10 minutes or mix night before. Store in glass container.
  2. Preheat pan: Heat a non-stick skillet or crepe pan over medium heat and lightly coat with butter or coconut oil.
  3. Cook crepes: Pour ~1/4 cup batter into the pan, tilting to spread evenly. Cook 1–2 minutes until edges lift and bottom is golden. Flip carefully and cook another 30–60 seconds.
  4. Stack & serve: Repeat with remaining batter. Stack crepes with parchment paper to prevent sticking.

Notes

Optional: 1–2 tsp natural sweetener Shady Maple Farms Organic Grade A Maple Syrup.

Storage & Food Safety

  • Refrigerate: Store cooked crepes in an airtight container in the fridge for up to 3 days.
  • Freeze: Layer parchment between crepes and freeze for up to 1 month; thaw at room
    temperature or warm before serving.
  • Egg & milk safety: Because this recipe contains raw eggs and dairy, do not leave batter
    at room temperature for more than 2 hours. Cook thoroughly before consuming.

Tips & Variations

  • Savory: Top with avocado, sautéed organic vegetables, or raw cheese.
  • Sweet (low sugar): Spread with nut butter (pecan or macadamia), fresh organic berries,
    or a small drizzle of Shady Maple Farms Organic Grade A Maple Syrup.
  • Resting batter: Letting the batter rest improves texture and reduces tearing.
  • Texture variation: For thicker crepes, use slightly less milk; for thinner crepes, add 1–2
    tbsp more milk.

Why This Recipe Works

  • High protein: Eggs and milk provide essential protein for satiety and muscle support.
  • Nutrient-dense carbs: Einkorn flour is higher in fiber, protein, and micronutrients than
    modern wheat.
  • Low sugar: Naturally sweetened with banana (optional) or small amounts of natural
    sweetener.
  • Versatile & family-friendly: Can be adapted for savory or sweet dishes and enjoyed by
    adults and kids alike.

Pro Tip: Stack crepes between parchment sheets to keep them from sticking and warm gently
before serving.