Sourdough Rye Crêpe 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.
Servings: 16 crêpes
Equipment
- High-Speed Blender
- crêpe pan
Ingredients
- 1 cup whole-grain rye flour
- 1 cup all-purpose flour
- ¼ cup sourdough starter (discard)
- 4 medium eggs (or 3 large)
- 1 ½ cups milk
- ½ cup water
- 3 tablespoons salted butter (melted, plus additional butter for the pan)
- ½ teaspoon fine sea salt
Instructions
- Combine all ingredients in a high-speed blender and blend until smooth. Let the batter rest for 20 minutes to 1 hour at room temperature.
- Heat a 10-inch crêpe pan over medium heat. Grease the pan with a little butter, and when it sizzles, pour in about 3 to 4 tablespoons of batter. Lift the pan off the heat and gently tilt it until the batter spreads evenly across the pan. Return the pan to the heat, and cook the crêpe for about 2 minutes or until slightly browned. Then flip it with a spatula and cook on the other side for an additional minute until cooked through.
- Place the crêpe on a serving plate, and continue cooking the remaining batter until no more remains. Serve the crêpes warm with any fillings you like. Store any leftovers in an airtight container in the fridge for up to 3 days.
