Buttermilk Rye Crepes

Ingredients for Buttermilk Rye Crepes

• 2 large eggs

• 1 large egg yolk

• 180ml buttermilk

• 60ml milk

• 120ml rye flour

• 30g plain flour

• 1/4 teaspoons kosher salt

• 2 tablespoons plus 4 teaspoons sugar

• 50g unsalted butter, melted, plus 40ml , room temperature

• Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, plain 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 teaspoons butter in a medium nonstick skillet over medium heat until foamy. Pour 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.