Einkorn sourdough crepes are soft, tangy, and the perfect breakfast recipe to use up eggs, einkorn flour, sourdough starter, and fresh fruit. Homemade crepes sizzling on the cast iron skillet with a fruity jam filling on the side make for a fresh, delicious meal.
Einkorn sourdough crepes are soft, tangy, and the perfect breakfast recipe to use up eggs, einkorn flour, sourdough starter, and fresh fruit. Homemade crepes sizzling on the cast iron skillet with a fruity jam filling on the side make for a fresh, delicious meal.
Why We Love Einkorn Sourdough Crepes
You can make einkorn sourdough crepes the day before you’re going to serve them. This allows the natural fermentation process to take place and strip some of the phytic acid away from the grain, making them healthier and easier to digest. It also makes the breakfast preparation super quick and easy in the morning for you!
This homemade crepes recipe uses einkorn flour, eggs, sourdough starter, and is naturally sweetened with maple syrup, vanilla, and cinnamon. I love making recipe that are both delicious and health beneficial to my family, and this checks the box.
We get tired of just eggs with sourdough toast. I know, how could you ever get tired of sourdough toast? But it does happen, and these crepes are a nice recipe to add to the healthy delicious breakfast recipe rotation.
You can make these homemade einkorn crepes long fermented, or use sourdough discard the morning of for a quick and easy breakfast. They turn out great both ways.
Lastly, sourdough einkorn crepes provide a nice medium to use up your homemade jam. My favorite quick and easy crepe filling recipe is a dollop of cream cheese plus some homemade strawberry or blueberry jam. Ah, the flavors of summer.
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Can you use sourdough discard to make homemade crepes?
Yes, for a quick and easy breakfast, just use sourdough discard and they’ll turn out great.
To long ferment this recipe, you’ll just combine the starter, butter, flour, and salt, and let it sit out on the counter overnight. Then add that to the rest of the ingredients and blend them in the morning to make homemade einkorn crepes.
Health Benefits of Einkorn Flour
Einkorn is an ancient grain that hasn’t been hybridized like most of today’s highly processed grain.
Hybridization is the process of breeding different types of grain to create a grain that can withstand weather ailments and produce a higher yield crop. This modern process allows people to get grain who may not be able to otherwise, but it also jeopardizes some of the original qualities of non-hybridized wheat.
Einkorn has 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B. Ironically these are same nutrients that are synthetically added back to enriched wheat flour to compensate for what we’ve lost in making wheat a high-yield crop (source).
Einkorn is also higher in protein, making it a much better source of energy for your body.
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New to Sourdough?
You are going to love the world of sourdough!
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
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More Einkorn Recipes from the Homestead
Einkorn Sourdough Sandwich Bread
Einkorn Brown Butter Chocolate Chip Cookies
Sourdough Discard Einkorn Tortillas
Einkorn Sourdough Discard Banana Pancakes
Sourdough Discard Chocolate Muffins with Einkorn Flour
Sourdough Einkorn Crepes Ingredients
Makes 4-6 large crepes
3/4 cup fed, active sourdough starter (see note on feeding below) (yes, you can also use discard!)
3 tbsp butter, melted and cooled slightly
3/4 cup einkorn flour
1/2 tsp salt
2 eggs
1/4 cup maple syrup
1/2 cup milk plus 1/2 cup heavy cream
1 tsp cinnamon
1 tsp vanilla extract
More butter, for seasoning the skillet
Einkorn Sourdough Crepe Fruit Filling
2 cups blueberries or any fresh or frozen berry of choice
3 tbsp honey
Cream cheese (optional)
Add the berries and honey to a saucepan on the stove over medium heat. Let simmer 30 minutes to 1 hour, until the water has mostly evaporated and the fruit has thickened. I show a tutorial for this in my easy homemade jam post!
After the crepes are done, add a couple spoonfuls of cream cheese, plus a spoonful of the homemade jam. Fold the crepe over the top of the filling for a delicious cheesecake-like breakfast but without any of the added sugar 🙂
How much do you feed your sourdough starter before making this recipe?
I feed my starter 1 cup flour and 3/4 cup water for regular flour sourdough starter, or about 1/2 cup water if I’m making an einkorn sourdough starter. What’s most important is that if you want all the benefits of long fermentation of the grain, you should make the crepe dough when your starter is bubbly and has about doubled in size.
However, you can also just use discard starter (which is regular sourdough starter that is unfed) and make this recipe the morning that you’re planning on making it. It just won’t have all the benefits of fermentation, but it will still turn out great!
How to Make Sourdough Einkorn Crepes
If long fermenting:
In the morning, the day before you want to make crepes, feed your sourdough starter. I feed 1 cup flour and 3/4 cup water for regular flour sourdough starter, or just 1/2 cup water for einkorn sourdough starter.
Once the starter has about doubled in size, add the sourdough starter, butter, einkorn flour, and salt to a bowl and stir with a spoon until combined. Cover the bowl with plastic wrap and let sit out on your countertop overnight. Note: you can also make this and let it ferment in the fridge if you’re not ready to serve it the next day.
The next day, add the sourdough dough, as well as all the remaining ingredients, to a blender or smoothie maker and blend until smooth and combined.
Preheat a cast iron skillet on medium-high heat. Add butter to the skillet to season before pouring each crepe.
Once hot, pour the crepe mixture into the skillet until the skillet is about 3/4 way full of batter. Then, using an oven mitt, carefully grab the skillet and rotate it in a circle to more evenly spread out the batter. Note: do this right away as the batter will cook quickly. Cook 1-2 minutes, then flip and cook another 1-2 minutes.
How to Make Sourdough Einkorn Crepes, Cont.
For the filling, add the berries and honey to a saucepan on the stove over medium heat. Let simmer 30 minutes to 1 hour, until the water has mostly evaporated and the fruit has thickened. I show a tutorial for this in my easy homemade jam post!
After the crepes are done, add a couple spoonfuls of cream cheese, plus a spoonful of the homemade jam. Fold the crepe over the top of the filling for a delicious cheesecake-like breakfast but without any of the added sugar 🙂
Drizzle with maple syrup or powdered sugar for an even more decadent breakfast treat. Serve and enjoy.
More Breakfast Recipes from the Homestead
Whole Wheat Sourdough English Muffins
Sourdough Discard Pumpkin Pancakes with Einkorn Flour
FAQs
What are the best fillings for crepes?
The best filling for crepes is something sweet and creamy. To do this, make a homemade fruit jam on the stove by simmering fresh or frozen fruit + a little honey for 30-60 minutes until jam consistency is reached. Then spread a couple spoonfuls of cream cheese on the inside of the crepe, add the jam, and fold the crepe in half. Sprinkle with powdered sugar, maple syrup, and fresh fruit for a delicious summer treat.
How to store leftover crepes?
Leftover crepes can be stored in the fridge for 2-4 days after you make them. To reheat, simply place them on a preheated cast iron skillet for 1-2 minutes each side. Good as new!
Do sourdough crepes taste sour?
If you long ferment them, sourdough crepes will taste slightly sour. You can increase the sour flavor by reducing any of the added sugar ingredients, or reduce the sour flavor by adding more maple syrup or cinnamon to the batter.
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Einkorn Sourdough Crepes
Einkorn sourdough crepes are soft, tangy, and the perfect breakfast recipe to use up eggs, einkorn flour, sourdough starter, and fresh fruit. You can long ferment these on the counter overnight, or mix up fresh in the morning using sourdough discard for a tasty summy breakfast.
Ingredients
- Makes 4-6 large crepes
- 3/4 cup fed, active sourdough starter (see note on feeding below) (yes, you can also use discard!)
- 3 tbsp butter, melted and cooled slightly
- 3/4 cup einkorn flour
- 1/2 tsp salt
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup milk plus 1/2 cup heavy cream
- 1 tsp cinnamon
- 1 tsp vanilla extract
- More butter, for seasoning the skillet
- For the Crepe Fruit Filling:
- 2 cups blueberries or any fresh or frozen berry of choice
- 3 tbsp honey
- Cream cheese
Instructions
- If long fermenting:
- In the morning, the day before you want to make crepes, feed your sourdough starter. I feed 1 cup flour and 3/4 cup water for regular flour sourdough starter, or just 1/2 cup water for einkorn sourdough starter.
- Once the starter has about doubled in size, add the sourdough starter, butter, einkorn flour, and salt to a bowl and stir with a spoon until combined. Cover the bowl with plastic wrap and let sit out on your countertop overnight. Note: you can also make this and let it ferment in the fridge if you’re not ready to serve it the next day.
- The next day, add the sourdough dough, as well as all the remaining ingredients, to a blender or smoothie maker and blend until smooth and combined.
- Preheat a cast iron skillet on medium-high heat. Add butter to the skillet to season before pouring each crepe.
- Once hot, pour the crepe mixture into the skillet until the skillet is about 3/4 way full of batter. Then, using an oven mitt, carefully grab the skillet and rotate it in a circle to more evenly spread out the batter. Note: do this right away as the batter will cook quickly. Cook 1-2 minutes, then flip and cook another 1-2 minutes.
- For the filling, add the berries and honey to a saucepan on the stove over medium heat. Let simmer 30 minutes to 1 hour, until the water has mostly evaporated and the fruit has thickened. I show a tutorial for this in my easy homemade jam post!
- After the crepes are done, add a couple spoonfuls of cream cheese, plus a spoonful of the homemade jam. Fold the crepe over the top of the filling for a delicious cheesecake-like breakfast but without any of the added sugar 🙂
- Drizzle with maple syrup or powdered sugar for an even more decadent breakfast treat. Serve and enjoy!
Notes
If long fermenting:
In the morning, the day before you want to make crepes, feed your sourdough starter. I feed 1 cup flour and 3/4 cup water for regular flour sourdough starter, or just 1/2 cup water for einkorn sourdough starter.
If using sourdough discard:
Skip the first step of feeding your sourdough starter. Start with the step that says "once the starter has doubled in size".. only, you won't let the bowl sit on your countertop overnight. It's best to let the mixture sit for 15-30 minutes if possible to let the einkorn flour absorb the liquids before continuing on with the recipe. That said, you could whip these up and skip that step if need be too!
You can also make the mixture a few days ahead of time and let sit in the fridge 2-4 days.
Store leftovers in fridge for 3-4 days. To reheat, simply place the crepe on a preheated skillet for 1-2 minutes each side.
Hello! I’m so excitef I found your site! I’ve been in search of recipes that are sourdough + einkorn and I am so excited to try many of your recipes!
How much starter are you feeding when you add the 1 cup of flor and 3/4 or 1/2 cup of flour?
Thank you! I have a large glass jar of sourdough starter that I just keep in my fridge and pull out, feed it, and use it up. I probably keep anywhere from 2-4 cups of starter in there at a time.