Rye Crepes

Rye Crepes Recipe

The new year is here, and so far it has been crisp air, clear skies, thickest softest sweaters, afternoon reads, and big stews. We made crepes New Years Eve, and celebrated fresh starts, optimism, and our hopes for the coming months - a simple night of sparkling wine, crepes, and a far-away view of the downtown fireworks. A drive north for a quick escape over the weekend was all about big coastal vistas, antique store treasures, full moons, and sea air. I'm looking forward to more of this sort of thing in 2015 - crepes, treasures, ocean horizons, and good health for all. The crepes, they're easy with a bit of practice. Happy New Year all. xo -h

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Rye Crepes

This is a 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.

1 1/2 cup rye flour
2 1/2 cups unbleached all-purpose flour
scant 1 teaspoon fine grain sea salt
6 large eggs
4 cups water, plus more if needed
clarified butter for cooking

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. 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 do so a few tablespoons at a time.

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, a bit of gruyere cheese, slices of browned new potatoes, and a drizzle of arbor chile sauce. This allows you to prep everything in advance, for a quick finish. Any unused batter keeps in the refrigerator for nearly a week.

This is a good amount of batter - good for 20 crepes, or so.

Prep time: 35 minutes - Cook time: 20 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • i love crepes - especially when they use atypical flours. thanks for this!

    phi
  • You have to love a simple whole-grain crepe. This makes me realizeI don't have any rye flour in the house! That certainly needs to happen soon. :)

    Eileen
  • Heidi: Happy New Year to you and your family. The photos are wonderful - thank you for sharing!!! As soon as I purchase the flour, I will be very busy in my kitchen.

    Phyllis
  • Can you substitute the rye flour for another flour?

    Donna
  • Rye is such a complex grain - I love that it is becoming more popular. I tend to use my blender when it comes to crêpe batters - this way I can be sure no lumps occur, and I can add to taste any other ingredients. I'm partial to adding brown butter to crêpes with darker flours, and cooking them in a mixture of olive oil & butter. For the Danish gal Marianne asking about using 100% rye flour - it is possible but they will be a lot more delicate and harder to flip. If I'm using flours with less or no gluten, I tend to make something more like a pancake because it's sturdier, and easier to cook.

    shuna lydon
  • While those crepes look delicious and I want to give them a try, I'm really dying over those vacation photos. Where were they taken?

    Ashley
  • I love the flavor of rye and just had a piece of homemade sourdough 20% rye (that I baked from Tartine 3) so now I'm going to have to give these a go. I was supposed to meet up with a friend for lunch on Friday but I think I will, instead, suggest she come here and I'll make these. At first I thought your first photo was of crumbled cheese and sautéed mushrooms (but I now realize they are potatoes)... and now I'm craving mushrooms so I'll likely use these for a filling. Thank you for your thoughtful inspiration of honest, delicious food. By the way, that tree-covered hiking trail looks sublime!!! Enjoy your day. xo

    Lisa Cohen // Life is in the Details
  • Happy new year Heidi...Great suggestion and I am excited to try this crepe recipe with spelt flour. I have a vitamix, and spelt berries on hand, but no rye berries. Your photos are calming and beautiful. A phrase comes to mind that sums you up perfectly. (ki no bi) Functional beauty. Its the way you go about life, and thanks for sharing, and I love that you take time to read in the afternoons.

    Anonymous
  • Sorry, i'm french : what is an arbor chile sauce ?

    brigitte
  • The tree photo is gorgeous. Where was it taken? Thanks for the great recipe.

    Jess
  • Where are those trees? I am making it a resolution to spend more travel time in our beautiful state this year too!

    HS: Hi Julia! They're just north of the Sea Ranch Lodge, along the beautiful bluff.

    Julia
  • I threw together the Lacinato Kale and Pecorino Salad New Years Day, and it was a huge hit. I was able to slide raw brussel sprouts by my husband, and generally speaking I think everyone at the table felt like they were getting off to a 'healthy' new year. Paired it with Ottolenghi's marinated and roasted turkey breast from cookbook #1, and your go to baked gnocchi with olive sauce. It was a beautiful dinner, and a beautiful day. Happy New Year.

    Catherine Berryessa
  • Would it be possible to make these with straight 100% rye sour dough? I am almost completely grain-free but do cheat with rye at least once a year (Being Danish is is hard not to!). I can't have wheat and avoid GF flours. What are some other fillings? The photos are spectacular - thank you.

    Marianne
  • Crepes are always so enjoyable to make and eat. Loving the arbor chili sauce you put on these. And beautiful writing and pictures, as always.

    Katie @ Whole Nourishment
  • Sounds super yummy. I live in Geneva, and there is a flour called "spelta" which is similar to rye but probably more like "spelt" -- would you recommend using that as a substitute?

    HS: Hi Pindie - If it is spelt, then it should work beautifully.

    Pindie Stephen
  • Happy New Year, lady! I hope it's another great year for you :) Of all the recipes I've made from your books, the crepes remain on my list to try! I think it's time this weekend :) Did you make it all the way up to Fort Bragg on your trip? gosh I love it up there. xo

    DessertForTwo
  • With all the restricted diets these days, I feel like Rye is almost taboo! And it's my all time favorite flavor ~ I absolutely love rye toast with eggs in the morning. So just the idea of rye crepes just excites me! Cannot wait to try, so unique.

    Laura @ Raise Your Garden
  • Coming from a Russian family, we always steer towards the traditional white-flour crepes (blini) with honey drizzled on top. These provide a healthy, wholesome alternative, and I am looking forward to giving these a try in the new year. One question though - is the clumping more of a result of the rye flour? We never use a sieve in my household, so I was just wondering. Have a wonderful 2015!

    HS: Hi Ksenia, it just ensures the batter is extra silky and smooth.

    Ksenia @ At the Immigrant's Table
  • How delicious, and those trees look incredible, that energy holds so many stories..I love rye anything, but I'm wondering if the crepes are heavier then usual or if they turn out pretty light ..? They do look scrumptious !

    Ciao Florentina
  • I think I will make crepes for lunch today! :-)

    madelein.se
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