Einkorn Crêpes for a Savory Cake (Tuy Onuy)
Einkorn-flour crêpes made with coconut (or regular) milk, used as the base for a savory crêpe cake. Makes about 6.
🍽️ Makes 6
Ingredients
| 4 | eggs | |
| 6 tbsp | 90 ml | einkorn flour |
| 1 tbsp | 15 ml | brown sugar |
| 2/3 cup | 160 ml | coconut milk (or fresh milk) |
Instructions
Reconstructed classic method — quantities are standard proportions, not from the source. The source lists only ingredients.
- In a bowl beat the 4 eggs with the brown sugar until combined.
- Whisk in the coconut milk (or fresh milk), then gradually add the einkorn flour, whisking until the batter is smooth and lump-free.
- Let the batter rest briefly, then heat a lightly greased non-stick pan over medium heat.
- Pour a ladle of batter, swirl to cover the base, and fry until the edges lift; flip and cook the other side until golden. Makes about 6 crêpes.