Rye Crepes
If you’re up for a family-sized batch of rye crepes, this is your recipe. It’s basically a doubled version of the crepes I included in Super Natural Every Day. They’re made from a blend of rye flour and all-purpose flour, and over the years we’ve filled them with a wild assortment of delicious fillings. I’ll talk through some favorites down below!
Rye Crepes: The Recipe & Method
To make rye crepe batter you combine the flours with egg and then gradually thin the batter with water. Strain it and allow the batter to rest for 30 minutes. Gather your fillings in the meantime, and you’re ready to cook some crepes! A couple notes related to the recipe.
Straining the batter: Making crepe batter is a breeze. The one step that caused some push-back in the original recipe was straining the crepe batter. This step gives you a silky smooth batter to work with and if you have the appropriate strainer, it’s no big deal. A lot of people didn’t have the “right” strainer or couldn’t be bothered. So yeah, a quick blitz with an immersion blender isn’t exactly the same, but it’s a fine alternative. It will still get you where you want to go.
Rye flour ratio: When I was working on this recipe back in 2010, I tested a range of flour ratios to find the best balance between whole grain flour and (rye) and all-purpose flour, and landed with the amounts shared in the recipe here. I found that bumping the rye up more than this yielded flabby, heavy crepes. They took too long to cook and this resulted in steamed crepes. You can experiment, but I think this blend, and recommend it as a starting point.
Crepes: Make Ahead
You can pre-cook crepes ahead of time if you like. This is convenient if you’re preparing to feed a bunch of people at once. Stack cooked crepes between sheets of parchment paper, then reheat in a lightly buttered pan and fill with toppings when you’re ready to eat.
Rye Crepe Fillings
There are a bunch of great filling suggestions down in the comments, so if you don’t see something inspiring here, poke around down there a bit. As far as fillings go, there are so many options. I like to set up a zone of toppings and fillings and then go for it. Resist the urge to overfill.
- Cheese: I love a thin layer of grated Gruyere, or a bit of crumbled goat cheese. Small amounts of stronger cheeses is the strategy.
- Potatoes: A forever favorite filling – thin slices of panfried potatoes along with a homemade pesto is simple and amazing.
- Hot Sauce: Consider spiking your crepe with a favorite hot sauce or salsa.
- Cooked seasonal vegetables: Slice them thinly and arrange them sparsely inside each crepe. Things like grilled or roasted peppers, broiled farmers market carrots or shredded cabbage.
- Sweet crepe fillings: For dessert crepes, these love to be made with grated chocolate, smashed berries, a smear of your favorite jam, or a generous drizzle of honey. A goat cheese and honey crepe is amazing topped with some snipped chives.
- Put an egg on it: Add a beaten egg to your crepe pan and toss a cooked crepe down on top of it. Once the egg sets flip, sprinkle with grated cheese and any other toppings you like, fold in half and enjoy.
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Continue reading Rye Crepes on 101 Cookbooks
If you’re up for a family-sized batch of rye crepes, this is your recipe. It’s basically a doubled version of the crepes I included in Super Natural Every Day. They’re made from a blend of rye flour and all-purpose flour, and over the years we’ve filled them with a wild assortment of delicious fillings. I’ll talk through some favorites down below!
Rye Crepes: The Recipe & Method
To make rye crepe batter you combine the flours with egg and then gradually thin the batter with water. Strain it and allow the batter to rest for 30 minutes. Gather your fillings in the meantime, and you’re ready to cook some crepes! A couple notes related to the recipe.
Straining the batter: Making crepe batter is a breeze. The one step that caused some push-back in the original recipe was straining the crepe batter. This step gives you a silky smooth batter to work with and if you have the appropriate strainer, it’s no big deal. A lot of people didn’t have the “right” strainer or couldn’t be bothered. So yeah, a quick blitz with an immersion blender isn’t exactly the same, but it’s a fine alternative. It will still get you where you want to go.
Rye flour ratio: When I was working on this recipe back in 2010, I tested a range of flour ratios to find the best balance between whole grain flour and (rye) and all-purpose flour, and landed with the amounts shared in the recipe here. I found that bumping the rye up more than this yielded flabby, heavy crepes. They took too long to cook and this resulted in steamed crepes. You can experiment, but I think this blend, and recommend it as a starting point.
Crepes: Make Ahead
You can pre-cook crepes ahead of time if you like. This is convenient if you’re preparing to feed a bunch of people at once. Stack cooked crepes between sheets of parchment paper, then reheat in a lightly buttered pan and fill with toppings when you’re ready to eat.
Rye Crepe Fillings
There are a bunch of great filling suggestions down in the comments, so if you don’t see something inspiring here, poke around down there a bit. As far as fillings go, there are so many options. I like to set up a zone of toppings and fillings and then go for it. Resist the urge to overfill.
- Cheese: I love a thin layer of grated Gruyere, or a bit of crumbled goat cheese. Small amounts of stronger cheeses is the strategy.
- Potatoes: A forever favorite filling – thin slices of panfried potatoes along with a homemade pesto is simple and amazing.
- Hot Sauce: Consider spiking your crepe with a favorite hot sauce or salsa.
- Cooked seasonal vegetables: Slice them thinly and arrange them sparsely inside each crepe. Things like grilled or roasted peppers, broiled farmers market carrots or shredded cabbage.
- Sweet crepe fillings: For dessert crepes, these love to be made with grated chocolate, smashed berries, a smear of your favorite jam, or a generous drizzle of honey. A goat cheese and honey crepe is amazing topped with some snipped chives.
- Put an egg on it: Add a beaten egg to your crepe pan and toss a cooked crepe down on top of it. Once the egg sets flip, sprinkle with grated cheese and any other toppings you like, fold in half and enjoy.
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Rye Crepes
This is a double batch of the Rye Crepe batter in Super Natural Every Day. It keeps beautifully, and is a lot of fun to have on hand for a quick lunchtime crepe, special breakfast, or midnight feast.
Ingredients
-
1 1/2
cup
/ 6 oz / 170 g rye flour -
2 1/2
cups
/ 10 oz / 280 g unbleached all-purpose flour - scant 1 teaspoon fine grain sea salt
-
6
large eggs -
4
cups
/ 950 ml water, plus more if needed - butter for cooking
- fillings (see above suggestions)
Instructions
Make the crepe batter:
-
To make the crepe batter, combine the flours and salt in a bowl. Use a fork to stir in the eggs until the texture becomes raggedy. Gradually stir in the water. The batter may seem a bit thin, but will thicken as it rests. Remove the lumps from the batter by pushing all the batter through a not-too-fine wire mesh strainer using a wooden spoon or a rigid spatula, alternately you can blitz the batter with a hand blender. Rest the batter on a countertop for at least 30 minutes, then stir again before using. It should have the consistency of heavy cream. If you need to thin with more water, do so a few tablespoons at a time.
Cook the crepes:
-
To cook the crepes, heat an 8-inch skillet (or larger) over medium heat. Rub with a touch of butter and pour just enough batter into the pan to provide a thin coating. As you pour, rotate the pan so the batter runs to cover the entire bottom. Cook for a few minutes, until the crepe is browned, then flip with a spatula and born the second side. Rebutter the pan as needed, I find I use less and less butter after the first crepe.
-
If I know I’m going to be making more than a crepe or two, I tend to just go ahead and pre-make a stack. Once they come out of the pan, they’re stacked. Then, just before serving, I cook them a second time, with whatever filling I prefer – in this case of the crepes pictured, a bit of gruyere cheese, slices of browned new potatoes, and a drizzle of arbol chile sauce. This allows you to prep everything in advance, for a quick finish. Any unused batter keeps in the refrigerator for a few days.
Notes
Makes about 2 dozen crepes.
Serves
24
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
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