Rye Crepes
Rye Crepes
- Total Time: 55 minutes
- Yield: 24 1x
Description
Delicately thin and earthy, these rye crêpes offer a rich, nutty depth with a subtle hint of sweetness. Their tender yet slightly crisp edges make them a versatile canvas for both sweet and savory pairings, from creamy cheeses and smoked fish to seasonal fruits and honey. A rustic twist on a classic favorite.
Ingredients
1 1/2 cup rye flour
2 1/2 cups unbleached all-purpose flour
1 tsp fine grain sea salt
6 large eggs
4 cups water (more if needed)
butter (for cooking)
Fillings/toppings of choice
Instructions
To make crepe batter:
1. Combine the flours and salt in a bowl. Use a fork to stir in the eggs until the texture becomes raggedy.
2. Gradually stir in the water. (the batter will appear thin, but thicken as it rest)
3. Remove all of the lumps from the batter by pushing the batter through a mesh trainer. If you don’t have, you can use a hand blender.
4. Let the batter sit out for at least 30 minutes, stir again before cooking.
Cooking the crepes:
1. Heat an 8-inch skillet over medium heat. Add butter to the pan. Pour just enough batter into the pan to provide a thing coating.
2. As you pour, rotate the pan so the runs to cover the entire bottom. Cook for a few minutes until the crepe is browned. Flip over with a spatula and brown the second side.
3. Fill crepes with desired toppings and enjoy.
- Prep Time: 35 min
- Cook Time: 20 min