Sourdough Rye Crepes with Sorghum-Cinnamon Apples
Serves: approximately 4 servings
 
Tangy sourdough rye crepes filled with fall apples and lightly sweetened with sorghum molasses makes a comforting fall dessert or breakfast. As breakfast I like to serve it alongside bacon or eggs and cinnamon-spiked milk kefir, as I would rye sourdough pancakes.
Ingredients
  • For the Crepes
  • 3 eggs
  • 1½ cups "discarded" rye sourdough starter
  • ¼ teaspoon sea salt
  • ¼ cup milk
  • 3 tablespoons melted butter, plus extra for the pan
  • 1 tablespoon sorghum molasses (available here)
  • ½ teaspoon ground cinnamon
  • For the Apples
  • ¼ cup butter
  • 2 large apples, cored and sliced thin
  • 2 tablespoons of sorghum molasses
  • Pinch of salt
  • ½ teaspoon ground cinnamon
Instructions
  1. Place a 10" cast-iron skillet over medium heat.
  2. In a medium-sized mixing bowl, whisk the eggs. Add the sourdough starter, sea salt, milk, melted butter, sorghum molasses, and cinnamon and whisk well to combine.
  3. Once the cast-iron skillet is pre-heated, add a teaspoon of butter and allow to melt. Quickly pour half of a soup ladle full of crepe batter into the pan in a swirled circle pattern, starting in the center of the pan. Grab the skillet handle with a gloved hand or hotpad and tilt the pan in a circular motion, allowing the batter to form a thin, circle on the bottom of the pan.
  4. Allow to cook 3-4 minutes, or until the edges are completely dry and the center is firm, and carefully slide a spatula beneath the crepe. Carefully flip and allow to cook 3 more minutes. Move cooked crepes to a waiting plate.
  5. Continue cooking remaining crepes, adding a teaspoon of cooking fat before each one.
  6. Once all of the crepes are cooked, add 4 Tablespoons of butter to the pan and allow to melt before adding the sliced apples. Cook for several minutes, stirring occasionally.
  7. Spoon in the sorghum molasses and sprinkle over the salt and cinnamon. Stir and cook for 3-5 minutes, or until the apples are just starting to soften and the butter-sorghum mixture has coated the apples in a caramel-like sauce.
  8. To serve, layout two crepes per person and divide the apples amongst the plates. Roll up and drizzle the syrup in the pan over the crepes.
Recipe by Nourished Kitchen at https://nourishedkitchen.com/sourdough-rye-crepes-with-sorghum-cinnamon-apples/