This particular crepe batter is one of my favorites, as the rye flour keeps it tender, and the minimal amount of sugar means you can use it to wrap both sweet and savory fillings. When paired with the buttery apple compote, they work for breakfast (top with plain yogurt), lunch (cottage cheese!) or dessert (a spoonful of softly whipped cream).
- Yield: 12-14 crepes of approximately 5-6 inches in diameter, and 3 cups of compote
- Buttery Apple Compote:
- fresh cardamom
- freshly grated nutmeg
- granulated sugar
- kosher salt
- lemon juice
- Rye Crepes:
- rye flour
- Whole milk
- whole wheat pastry flour
- For the Crepes: In a blender, combine the water, milk, and eggs and blend until frothy. Add the rye flour, whole wheat pastry flour, sugar and salt and blend until smooth. The finished batter should have a consistency similar to melted milkshake. Let the batter rest for at least 15 minutes before making the crepes.
- When itâ€™s time to cook, set your AnolonÂ® 9.5-inch Crepe Pan on the stove over medium high heat and heat it. It is ready when you hold your hand a few inches off the surface and you can only hold it there a moment or two.
- When the pan is ready, ladle approximately 1/4 cup of crepe batter into the center of the pan (it should sizzle a bit when the batter hits the panâ€™s surface). Swirl the pan to spread the batter thinly. Cook for 60 to 90 seconds on the first side. Itâ€™s time to flip when the side facing up goes matte and the edges turn brown. To turn the crepes, carefully scoot a spatula underneath and all around to loosen the crepe, and confidently flip it. Cook for no more than 30 to 45 seconds on the second side.
- Set the finished crepe on a plate and repeat with the remaining batter.
- For the Compote: Peel the apples. Cut them into quarters and slice out the cores. Cut each quarter into three slices lengthwise, and then cut those slices in half. You should have about five cups of chopped apples when youâ€™re finished chopping.
- In a 12-inch AnolonÂ® skillet, melt the butter over high heat. Add the apples and sautÃ© them in the butter for 2-3 minutes. Once you see them taking on a little bit of color, add the sugar, nutmeg, cardamom, and water. Stir it together, reduce the heat to medium high, and place a lid on the pan. Cook covered for 6 to 8 minutes, until the apples soften.
- Once the time is up, remove the cover from the apples, raise the heat to high, and cook the apples, stirring regularly, until the liquid in the pan has reduced to a thin syrup. Stir in the lemon juice and remove the pan from the heat.
- To serve the crepes, spoon the apple compote into the middle of a crepe. You can either roll it up or fold it into a taco shape.