Einkorn Crêpes With Blueberries

What I really love about crêpes is that you can eat them any way you want. Sweet, fruity, savory – anything is possible with this delicious French version of very thin pancakes. I decided to make the batter suitable for any kind of filling and, believe me, I enjoyed every single variation. They are very easy to prepare, and you don’t even need a crêpe maker for a beautiful and incredibly tasty result. Today I’ll share the blueberry version, but be prepared to see the savory one very soon!

You will need:

• cast iron- or nonstick pan

Ingredients:

for crêpe batter (about 9 crêpes):

• 1½ cups (225 g) all purpose einkorn flour (I used Jovial)
• ¾ tsp Celtic sea salt
• 1⁄8 tsp ground turmeric
• 1¼ cup (300 ml) soy milk (or any other plant based milk)
• ¾ cup filtered water

for cooking:

• coconut oil

for filling:

• 1 lb (450 g) fresh or frozen blueberries
• 3 Tbsp maple syrup
• 1 Tbsp freshly pressed lemon juice (or more, if you like)

topping suggestions:

• coconut flakes
• lemon balm- or peppermint leaves
• fresh blueberries

Preparation:

Whisk together all the batter ingredients and set aside for at least 30 minutes. Thoroughly whisk again to remove all the major lumps. It should look like this:

While the batter is resting, prepare the blueberry filling.

Preheat a large saucepan over medium heat. Add blueberries with maple syrup and cook for about 5 minutes for fresh blueberries, 10 minutes for frozen ones, while stirring frequently. Add lemon juice towards the end, and stir well.

When batter has rested, preheat your frying pan over medium low to medium heat.

Add some coconut oil to the pan and distribute evenly.

Pour one ladle of batter into the center of the pan. Use the back of the ladle or a spoon to spread it in circular motions as evenly and thinly as you can. Cook the first side for about 1 minute, flip, then cook the second side for about 30 seconds. You’ve got to experiment a little to see what’s best with the pan you use.

Place the crêpe on a plate and repeat until you’ve used up all the batter.

I hope the video is helpful:

Spread blueberry filling on your crêpes …

… then roll them up and garnish the way you like them.

Enjoy warm or cold any time of the day!

Notes:

• Instead of blueberries, you can use any kind of berries you prefer. You might have to play around with the maple syrup and lemon juice though.
• Coconut whipped cream is a wonderful topping addition, especially for fruity crêpes.
• Another sweet option is spreading vegan Nocciolata on your crêpes, but be warned: it’s dangerously good!
• If you like your crêpes warm, set the oven to 200° F (90° C ) before you start cooking them. Preheat ovenproof plate as well. Keep adding crêpes to the plate whenever they are done, but don’t leave them in the oven longer than necessary. They might dry out. Be careful, plate is hot!