Rye Crepes Recipes

RYE CREPES

Steps:

• Combine flours, salt and baking powder.
• Beat egg with oil and milk until well blended.
• Add flour mixture and beat until smooth.
• Let batter rest one hour before cooking crepes.
• Place a 6" skillet over medium heat.
• Brush bottom and sides of skillet with melted butter or margarine.
• Pour in 2 tablespoons of batter; tip pan to coat bottom with batter.
• Cook until top is set and bottom is lightly browned.
• With spatula, turn crepe and cook other side 1 minute.
• Yields about 12 to 15 6"crepes.

BUTTERMILK RYE CREPES

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.