Buttery Rye Crepes
Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
DO AHEAD: Crepes can be made 2 days ahead. Cover and chill.
