Einkorn Wheat Bavarian Crepes Recipes
EINKORN WHEAT BAVARIAN CREPES
Bavarian Crepes, a very thin pancake-like dessert, are typically made from wheat flour or buckwheat flour, smeared with a sweet spread, rolled, and finished with your topping of choice (fruit, chocolate and/or whipped cream).
Provided by Eric Rusch
Categories Recipes
Yield 3 to 4 Crepes
Number Of Ingredients 4
Steps:
- In a blender, combine mix, milk, eggs, and butter. Mix for about 30 seconds.
- Let batter sit at least 15 minutes at room temperature.
- Heat a nonstick or cast iron skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet.
- Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip the crepe.
- Cook for about 1 minute.
- Plate and add your favorite toppings. Then roll or fold.
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- Add all the ingredients to a blender then blend for about 1 minute until smooth. Place cover on the blender pitcher then place in refrigerator to rest for 20 minutes. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Preheat a non-stick skillet over medium-high heat. The pan should be as non-stick as possible to avoid using excess fat when making.
- Practice with your first crepe by lightly buttering the pan. Pour a little less than ¼ cup of batter in the center of a 10" non-stick skillet (pour less if using a smaller skillet) then quickly rotate the pan. The batter will cover the entire bottom of the pan. If it doesn’t work, you may need to adjust the amount of butter you use or adjust the temperature. If the batter is too thick, use 1–2 Tbsp milk to thin it out. While crepe cooks, the top of the crepe will ‘dry out’ and cease to look like wet batter (approximately 2–3 minutes). When it looks completely dry and the edges begin to toast brown, flip it over and cook the other side. If you like more browning, wait a few more seconds before you flip it. The crepes will be tender, so be careful flipping. Use your fingertips to flip so you have more control, just be careful not to burn yourself.
- When the second side is done (1–2 minutes), transfer the crepe to a parchment-lined baking sheet and continue making the crepes. Remember to brush away any crumbs left behind in the pan. Place parchment paper between the crepes to prevent them from sticking to each other.
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