📝 About This Recipe
These elegant crepes celebrate the deep, nutty, and slightly malty profile of whole grain rye flour, offering a sophisticated twist on the classic French galette. Unlike traditional wheat crepes, the rye adds a beautiful pewter hue and a robust texture that stands up beautifully to both sweet and savory fillings. Perfectly thin with delicate, lacy edges, these crepes bring an artisanal, Old World charm to your breakfast table or brunch spread.
🥗 Ingredients
Crepe Batter
- 1 cup Dark Rye Flour (finely ground)
- 1/2 cup All-Purpose Flour (to provide structure)
- 1 1/2 cups Whole Milk (at room temperature)
- 3 pieces Large Eggs (at room temperature)
- 4 tablespoons Unsalted Butter (melted and slightly browned)
- 1 tablespoon Granulated Sugar (omit for strictly savory applications)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract (optional)
- 1/4 cup Water (as needed to thin the batter)
For Cooking and Serving
- 2 tablespoons Unsalted Butter (for greasing the pan)
- 3 tablespoons Wildflower Honey (for drizzling)
- 1 cup Fresh Raspberries (for garnish)
- 1/2 cup Crème Fraîche (for serving)
👨🍳 Instructions
-
1
In a small saucepan over medium heat, melt the 4 tablespoons of butter. Continue cooking until the milk solids turn a golden brown and smell nutty. Remove from heat immediately and let cool slightly.
-
2
In a large mixing bowl, whisk together the dark rye flour, all-purpose flour, sugar, and salt until well combined.
-
3
In a separate medium bowl, whisk the eggs and milk together until smooth. Add the vanilla extract if using.
-
4
Make a well in the center of the dry ingredients and slowly pour in the milk mixture while whisking constantly from the center outward to prevent lumps.
-
5
Slowly drizzle in the browned butter while continuing to whisk until the batter is completely smooth and has the consistency of heavy cream.
-
6
Cover the batter and let it rest at room temperature for at least 30 minutes. This allows the rye flour to hydrate and the gluten to relax, ensuring tender crepes.
-
7
After resting, check the consistency. If the batter has thickened too much, whisk in the 1/4 cup of water one tablespoon at a time until it is thin enough to pour easily.
-
8
Heat an 8 or 10-inch non-stick skillet or crepe pan over medium heat. Lightly coat the surface with a small amount of butter.
-
9
Pour about 1/4 cup of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to coat the bottom evenly with a thin layer.
-
10
Cook for about 60-90 seconds until the edges look dry and lacy, and the bottom is lightly browned.
-
11
Carefully slide a thin spatula under the edge and flip the crepe. Cook the second side for an additional 30-45 seconds. The second side will have a 'spotted' appearance.
-
12
Slide the finished crepe onto a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, stacking the crepes as you go.
-
13
To serve, fold the crepes into quarters or roll them up. Top with a dollop of crème fraîche, fresh raspberries, and a generous drizzle of honey.
💡 Chef's Tips
Always let the batter rest; rye flour is highly absorbent and needs time to fully hydrate for a smooth texture. If the first crepe fails, don't worry—the first one is traditionally the 'test' to gauge the pan's heat and butter level. Use a combination of rye and all-purpose flour; 100% rye can be too brittle and difficult to flip without the gluten from wheat. Keep the pan at a steady medium heat; if the butter smokes, the pan is too hot, and the crepe will set before you can swirl it. For a savory version, omit the sugar and vanilla and add chopped chives or dill directly into the batter.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to complement the earthy rye notes. Serve alongside smoked salmon, capers, and red onion for a sophisticated Scandinavian-style brunch. Fill with sautéed mushrooms and Gruyère cheese for a hearty, savory lunch option. For a decadent dessert, fill with chocolate hazelnut spread and sliced bananas. Enjoy with a glass of crisp dry cider or a light sparkling wine.