• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    » Home » Recipes » Sourdough Recipes » Sourdough Rye Crepes with Sorghum-Cinnamon Apples

    Sourdough Rye Crepes with Sorghum-Cinnamon Apples

    Posted: Nov 3, 2014 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    As summer slowly fades to autumn, we are found in one of the busiest times of the year here on our off-grid homestead. Central Texas provides us with a fall gardening season and so many days this time of year you can find us planting kale seedlings, direct-seeding carrots and beets, picking dried beans, and preparing firewood for winter.

    Jump to Recipe

    IMG_1960

    It’s also a time of year when I return to sourdough baking. The summer heat fading to the background, we can all breathe again and I am able to tend to things like kefir, kraut, and sourdough with regularity.

    One of the great tragedies of sourdough baking, in my opinion, is allowing “discarded” starter to go to waste. I find it useful in feeding a husband who spent his day wielding a shovel, three children whose bellies are always in need of filling, and a nursing Mama who nourishes and needs to be nourished.

    And so I put my discarded starter to work, most often in the form of sourdough pancakes, but sometimes as crackers, fritters, and these crepes. Because it requires no additional flour, the grains are fully fermented and don’t weigh us down after a meal, when we need that energy for keeping up with the chickens or the children.

    Another tragedy of sourdough baking, again, in my opinion, is the underutilization of rye. There is nothing light and airy about 100% rye breads, but even those who are turned off by a dense loaf can utilize rye in things like crepes, pancakes, and snack bread.

    I love the deep and vast history of the usage of this grain, the nutty flavor and nutritional density it lends, and the relative ease it puts on the pocketbook and digestive systems of those unable to eat wheat.

    Sorghum Molasses

    A perfect compliment to the rye and apples is sorghum molasses, a sweetener that comes not from sugar cane as we are familiar with, but a variety of "sweet sorghum" which is cousin to grain sorghum. It is made by cooking the juice from the stalk of the Sorghum plant into a sweet, thick syrup. Somewhere in flavor between molasses and honey, it contains nutrients such as iron, calcium, and potassium.

    And combined with butter and apples, it makes a caramel apple-like filling for these delicious and simple crepes.

    Rate this Recipe

    Sourdough Rye Crepe Recipe

    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.
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • For the Crepes
    • 3 eggs
    • 1 ½ cups sourdough starter
    • ¼ teaspoon finely ground real salt
    • ¼ cup whole milk
    • 3 tablespoons salted butter plus extra for the pan
    • 1 tablespoon sorghum molasses available here
    • ½ teaspoon ground ceylon cinnamon
    • For the Apples
    • ¼ cup salted butter
    • 2 large apples cored and sliced thin
    • 2 tablespoons of sorghum molasses
    • Pinch finely ground real salt
    • ½ teaspoon ground ceylon cinnamon

    Instructions

    • Place a 10" cast-iron skillet over medium heat.
    • 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.
    • 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.
    • 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.
    • Continue cooking remaining crepes, adding a teaspoon of cooking fat before each one.
    • 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.
    • 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.
    • 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    More sourdough recipes you'll love

    • Easy Sourdough Starter
    • Sourdough Bagels
    • Wild Yeast Bread
    • Sourdough Rye Bread


    « Glowing Ghost Gummies
    Roasted Persimmon and Ginger Custard »

    Primary Sidebar

    Reader Favorites

    • Wild Mushroom Pâté
    • Rose Water
    • How to Make CBD Oil
    • Bone Broth
    • Easy Fermented Hot Sauce
    • Sour Pickles

    In Season Now

    • Brussels Sprout Slaw
    • Wild Mushroom Risotto
    • Einkorn Apple Cake
    • Pomegranate Spritzer

    Footer

    ↑ back to top

    Explore

    • Nourishing Recipes
    • Broth Recipes
    • Fermented Vegetables
    • Fermented Drinks
    • Cultured Dairy
    • Herbal Remedies
    • Sourdough

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Winter Vegetable Recipes
    • Winter Fruit Recipes

    Connect

    • About
    • Cooking Club
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.