Rye Crepes with Maple Butter Pears

Close-up of rye crepes on a maroon plate topped with pears, whipped crepe, and walnuts.

I’ll preface this recipe by saying if you’ve never made crepes, now is the time to start. I think it’s one of the best recipes to master because not only are they fun to make (my opinion) there are many different uses for these thin pancakes.

I have a base recipe that I’ve found works well for many different flour varieties but the best thing you can do is pay attention to consistency. If the batter is too thick, the crepe is too thick. The crepe should be really light and thin. If the batter is too thin, it won’t properly cook/adhere to the pan for solid swirling. It might take a few tries but it’s worth it.

So what can you do with a crepe? Well, for starters, you can eat them like you would pancakes (as in the recipe below). You can fill them with something sweet (ice cream is my husband’s preference) or you can load them up with vegetables (like here or in this GF version!) Top them with an egg or a big wedge of cheese. I’ve also been known to roll them up and pack them in my kids lunch.

[tasty-recipe id=”38624″]

Image of two plates of crepes with pears and hands cutting into one of the crepes.continue reading

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