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Nicole Chryst

Wellness Educator

 

Chasing truth, beauty, goodness, and all things naturally wholistic.

Faith over fear.

Ephesians 2:8-10

 

I’ve been married to my high school sweetheart since 2003. Together, we have four amazing children, by birth and adoption. When I am not homeschooling my favorite students, I spend my days on our 7-acre property where I try my best to love my family well and experiment with hobby homesteading. My favorite things to do are cultivate my ever-expanding gardens, wrangle chickens, ferment all the things, sourdough bake with einkorn flour, and figure out new ways to use herbs and essential oils. I believe God has tasked us to be good stewards of our spaces in the world, and I guide my children to do the same.


I am a board member of The Sparrow Fund and an Empowered to Connect Facilitator. I love to dig in the dirt, cook nourishing food, capture beauty through my camera lens, watch the sunrise on the beach, and spend time with good literature on my porch while sipping on a hot cup of coffee.

Sourdough Einkorn Crepes

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I’ve made these Sourdough Einkorn Crepes several times now and they’re a serious winner in my house.  They offer an unusual yumminess with the sourness from the fermentation, and I like that the overnight proofing process eats a lot of the sugar and digests some of the gluten.  They’re a nice deviation from our normal (boring) breakfast routine.

I think crepes are traditionally served filled with fruit, but they can really be filled with anything.  I prefer savory scrambled eggs with veggies.  The kids prefer basically dessert for breakfast, with just butter and cinnamon sugar.  Though I wouldn’t want that to be a regular breakfast contender, it’s definitely fun every once in awhile.

The dough is prepared the night before the crepes are served, with a proofing time of about 8-10 hours.  Fortunately the souring process is pretty forgiving, so an extra hour more or less is truly fine.  I make the dough during my evening kitchen cleanup routine when I’m feeding my starter, usually right before bed.  It only takes a few minutes to mix it up, and then the fermentation work happens while you sleep!

The next morning, they definitely require a good amount of cooking time while frying the crepes individually, so they’re not a regular breakfast contributor in my house.  But they are super fun for the occasional treat on Saturday or a day off.

 

As I said above, these sourdough einkorn crepes are more of a labor of love compared to our normal breakfast fare.  So worth the effort though, as they are a delicious break from the usual suspects.  I’ve posted pictures below to try to illustrate my process, but you’ll develop your own way of doing it too.

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Affiliate Disclosure

I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases through affiliate links help support my work in bringing you real information about health and wholistic wellness.

CONTACT ME

Street, Maryland

443.690.2385

nicole@naturallywholistic.com

Affiliate Disclosure

I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases through affiliate links help support my work in bringing you real information about health and wholistic wellness.

CONTACT ME

Street, Maryland

443.690.2385

nicole@naturallywholistic.com