Buttermilk Rye Crepes
Buttermilk Rye Crepes is a flavorful French French Receipes dish prepared with quality ingredients. Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.