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.
RYE CREPES
Make and share this Rye Crepes recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 193.2, Fat 6.8, SaturatedFat 2.7, Cholesterol 48.1, Sodium 505.3, Carbohydrate 26.3, Fiber 2.3, Sugar 0.2, Protein 6.9
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