Buttermilk Rye Crepes Recipes
BUTTERMILK RYE CREPES
Provided by Alison Roman
Categories Milk/Cream Dairy Breakfast Brunch Dessert Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 tablespoons sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.
- Heat 1/2 teaspoon butter in a medium nonstick skillet over medium heat until foamy. Pour 1/4 cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have about 8 crepes).
- Just before serving, heat 1 teaspoon butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 teaspoon sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.
- DO AHEAD: Crepes can be made 2 days ahead. Cover and chill.
BUTTERMILK RYE BREAD
My mother is always on the lookout for a good sour rye loaf. She said this was pretty close to her ideal. High praise, since I doubt she'll ever really be satisfied!
Provided by GYPSY-WITCH
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 9.3 g, Cholesterol 0.6 mg, Fat 2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 161.2 mg, Sugar 2.8 g
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3.1/5 (25)Estimated Reading Time 1 minServings 4
- Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.
- Heat ½ tsp. butter in a medium nonstick skillet over medium heat until foamy. Pour ¼ cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have 8 crepes).
- Just before serving, heat 1 tsp. butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 tsp. sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.
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- In a medium to large mixing bowl, combine the bread flour, sugar, salt, the first 1/3 cup portion of buttermilk, eggs and almond extract. Whisk all of the batter ingredients together until smooth (will be sticky and thick like pancake batter).
- Add the remaining 1/3 cup portion of the buttermilk, water and oil then whisk until combined and the batter is smooth, silky, and fairly thin. Refrigerate for at least 30 minutes before cooking your crepes.
- Heat an 8 inch frying pan or crepe pan to medium heat and ladle the crepe batter out in 1/4 cup portions making a circle in the center of the pan. Rotate the pan to spread the batter around the edges and cook the crepe quickly and evenly.
- Allow your crepes to cook for about one minute per side, then use a rubber spatula to loosen the edges of the crepe and flip to the other side (once the first side is cooked, test the edges to see if the crepe 'feels' like it is ready to flip). Remove from the pan once both sides are cooked and repeat until all of your crepes are made.
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- Chocolate Zucchini Cake. Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.
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- Togarashi Cheesecake With Sorghum. Togarashi adds a sharp, spicy note that balances the richness of this tangy buttermilk and goat-cheese cheesecake. Get This Recipe.
- Red Velvet Cake With Blackberry–Cream Cheese Whipped Frosting. The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by layers of smooth cream cheese streaked through with a violet swirl of luscious blackberry compote.
- Smoked-Fish Chowder. This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.
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- In a medium to large mixing bowl, combine the flour, sugar, salt, 1/3 c of the buttermilk, eggs, and vanilla extract. Whisk the ingredients until smooth (will be sticky and somewhat thick).
- Add the remaining 1/3 c of buttermilk, water, and oil and whisk until combined. The batter should be smooth, silky, and fairly thin. Refrigerate for at least 30 minutes.
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- In a large bowl whisk together the dry ingredients: the flour, white sugar, baking powder, soda and salt.
- Add the melted butter, buttermilk, eggs and vanilla extract. Using a wire whisk, fold the wet ingredients into the flour mixture. The consistency of the batter will be thick. However, if you find it to be too thick, add a few tablespoons of buttermilk or milk.
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- Chocolate Zucchini Cake. Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.
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