Einkorn Crepes (Thin Bulgarian Pancakes)

Name: Einkorn Crepes (Thin Bulgarian Pancakes)
Total time: 20 min
Cuisine: Bulgarian
Ingredients: 500 ml milk (about 2 cups + 2 tbsp); 2 large eggs; 1½ cups einkorn flour; 1–1½ tbsp melted butter; Pinch of salt

Soft, delicate, naturally wholesome — blender method, no stress.

Serves

about 8 crepes

Time

20 min

Einkorn Crepes (Thin Bulgarian Pancakes)

Light, flexible, and incredibly delicious crepes made with ancient einkorn flour. A slightly healthier twist on classic crepes — just as soft and satisfying.

Instructions

1
Add milk, eggs, einkorn flour, melted butter, and salt to a blender.
2
Blend until completely smooth and lump-free.
3
Heat a nonstick crepe pan or skillet over medium heat. Lightly grease if needed.
4
Pour a small amount of batter into the pan and immediately swirl to form a thin, even layer.
5
Cook until the edges lift easily and the bottom is lightly golden.
6
Flip and cook the other side briefly. Repeat with remaining batter.

Toti’s Tips

✓Blend the batter until it's completely smooth before you start cooking. Any lumps of einkorn flour left in the batter will show up as tough, uneven spots in the finished crepe.
✓Swirl the pan immediately after pouring the batter in. Einkorn flour absorbs liquid differently than regular flour, and the batter firms up fast, so waiting even a few seconds can leave you with a thick, uneven crepe instead of a thin one.
✓Cook over medium heat rather than high. Too hot and the edges will scorch before the center sets; too low and the crepe turns pale and rubbery instead of lightly golden.
✓Wait until the edges visibly lift on their own before flipping — that's the sign the crepe has set enough to hold together, rather than tearing when you try to turn it too soon.
✓Einkorn flour is more delicate than regular wheat flour, so these crepes can tear more easily than an all-purpose version — handle them gently when flipping and stacking.
✓If the batter seems too thick after blending, thin it with a splash more milk. Einkorn absorbs moisture differently, so consistency can vary a bit batch to batch.