Name: Buttery Rye Crepes
Yield: 4 Servings
Ingredients: 2 large eggs; 1 large egg yolk; ¾ cup buttermilk; ¼ cup milk; ½ cup rye flour; ¼ cup all-purpose flour; ¼ teaspoon kosher salt; 2 tablespoons plus 4 tsp. sugar; ¼ cup unsalted butter, melted, plus 8 tsp., room temperature; Lemon wedges (for serving)

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Ditte Isager

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?

Recipe notes