This article presents a recipe for rustic rye flour crepes that can be filled with a variety of sweet or savory ingredients. It emphasizes the balance of rye and all-purpose flour, providing tips for achieving a smooth batter through straining. The author shares insights into why the specified flour ratio results in better crepe texture and cooking times. Additionally, it offers practical advice on preparing crepes in advance, making it ideal for serving larger groups, while also mentioning potential alternatives to traditional methods.
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.
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.
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 pre-cook crepes ahead of time if you like. This is convenient if you're preparing to feed a bunch of people at once.
Collection
[
|
...
]