Buttermilk Rye Crepes Recipe

Name: Buttermilk Rye Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 large egg yolk; 3/4 cup buttermilk; 1/4 cup milk; 1/2 cup rye flour; 1/4 cup all-purpose flour; 1/4 teaspoons kosher salt; 2 tablespoons plus 4 teaspoons sugar; 1/4 cup unsalted butter, melted, plus 8 teaspoons, room temperature; Lemon wedges (for serving)

Servings: persons

2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/4 cup milk
1/2 cup rye flour
1/4 cup all-purpose flour
1/4 teaspoons kosher salt
2 tablespoons plus 4 teaspoons sugar
1/4 cup unsalted butter, melted, plus 8 teaspoons, room temperature
Lemon wedges (for serving)

1
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.
2
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).
3
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.
4
DO AHEAD:

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggs, 1 large egg yolk, 3/4 cup buttermilk, 1/4 cup milk, and more.

Yes, Buttermilk Rye Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Rye Crepes

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