Buttery Rye Crepes
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup buttermilk
  • ¼ cup milk
  • ½ cup rye flour
  • ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons plus 4 tsp. sugar
  • ¼ cup unsalted butter, melted, plus 8 tsp., 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 Tbsp. 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 ½ tsp. butter in a medium nonstick skillet over medium heat until foamy. Pour ¼ 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 8 crepes).
  3. Just before serving, heat 1 tsp. butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 tsp. 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. Crepes can be made 2 days ahead. Cover and chill.
I suggest omitting the caramelized-sugar step, and simply using a sweetened filling if you're looking for a sweet treat. The last step adds a bit too much butter and not enough sweet or crunch to warrant it.
Recipe by Sprung At Last at http://www.sprungatlast.com/2014/08/buttery-rye-crepes/