Rye Crepes
Ingredients
-
1½
cups
rye flour
-
2½
cups
unbleached all-purpose flour
-
scant 1
teaspoon
fine grain sea salt
-
6
large
eggs
-
4
cups
water
-
to taste
none
clarified butter for cooking
Instructions
- Combine the rye flour, all-purpose flour, and salt in a bowl.
- Stir in the eggs with a fork until the mixture is raggedy.
- Gradually add the water and mix until smooth, then strain to remove lumps.
- Let the batter rest for at least 30 minutes.
- Heat an 8-inch skillet over medium heat and lightly grease it with butter.
- Pour enough batter into the pan to create a thin layer, rotating the pan to spread it.
- Cook until browned, then flip and cook the other side.
- Stack the cooked crepes and keep them warm until serving.
Nutrition Facts (estimated)
Servings
20 crepes
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
200mg
Cholesterol
150mg
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