Buttermilk Rye Crepes Recipes

CREPES

Steps:

• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

BUTTERMILK RYE CREPES

Steps:

• Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 tablespoons sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.
• Heat 1/2 teaspoon butter in a medium nonstick skillet over medium heat until foamy. Pour 1/4 cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have about 8 crepes).
• Just before serving, heat 1 teaspoon butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 teaspoon sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.
• DO AHEAD: Crepes can be made 2 days ahead. Cover and chill.

BUTTERMILK RYE BREAD

Steps:

• add all ingredients to bread machine in this order.
• bake on basic cycle.

RYE CREPES

Steps:

• Combine flours, salt and baking powder.
• Beat egg with oil and milk until well blended.
• Add flour mixture and beat until smooth.
• Let batter rest one hour before cooking crepes.
• Place a 6" skillet over medium heat.
• Brush bottom and sides of skillet with melted butter or margarine.
• Pour in 2 tablespoons of batter; tip pan to coat bottom with batter.
• Cook until top is set and bottom is lightly browned.
• With spatula, turn crepe and cook other side 1 minute.
• Yields about 12 to 15 6"crepes.

BUTTERMILK RYE BREAD

Steps:

• Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.