{"id":14619,"date":"2014-11-03T11:31:48","date_gmt":"2014-11-03T19:31:48","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=14619"},"modified":"2025-10-16T14:35:30","modified_gmt":"2025-10-16T21:35:30","slug":"sourdough-rye-crepes","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/sourdough-rye-crepes\/","title":{"rendered":"Sourdough Rye Cr\u00eapes"},"content":{"rendered":"\n

Making sourdough rye cr\u00eapes is easy. And it's a great use of any extra sourdough starter<\/a> you might have lingering around. <\/p>\n\n\n\n

You blend all the ingredients together, swirl the batter in a hot cr\u00eape pan and fill them with whatever you happen to love - savory or sweet.<\/p>\n\n\n\n

\"Sourdough<\/figure>\n\n\n\n

This is one of those recipes you want on standby, like a good pizza dough<\/a> or sourdough bread recipe<\/a>. Something that you know works every time you make it, and is versatile enough that you can serve it a million different ways - with saut\u00e9ed apples<\/a> dusted with cinnamon for breakfast or maybe wrapped up in ham and cheese and greens for lunch.<\/p>\n\n\n\n

You start with a blend of both all-purpose flour and rye flour (freshly ground means better flavor), then blend it all together with eggs, milk, butter and sourdough starter. It takes about 5 minutes to put all the ingredients together, then it's just a matter of heating up your pan and swirling your way through the batter until you have a plate of steaming cr\u00eapes ready to fill.<\/p>\n\n\n\n

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Why You'll Love Them<\/h2>\n\n\n\n

It's a great use for sourdough discard, so that it doesn't go to waste when you feed your starter.<\/p>\n\n\n\n

You'll use a blend of whole-grain rye flour and all-purpose flour. That means beautiful flavor plus a boost of fiber and nutrients.<\/p>\n\n\n\n

They're easy to make, simple to serve and freeze like a champ.<\/p>\n<\/div><\/div>\n\n\n\n

Ingredients + Substitutions<\/h2>\n\n\n\n

Whole-grain Rye Flour<\/strong>: Rye gives the cr\u00eapes texture and a rich, robust flavor. I typically grind my rye berries fresh, just before mixing the batter for the best flavor. Store-bought rye flour works just as well. <\/p>\n\n\n\n

All-purpose Flour<\/strong>: All-purpose flour gives the cr\u00eapes body and helps hold them together. I often swap in all-purpose einkorn flour for greater depths of flavor.<\/p>\n\n\n\n

Sourdough Starter<\/strong>: Plan to use sourdough discard (inactive) rather than proofed. It has a stronger sour flavor which contributes a beautiful richness and depth to the cr\u00eapes.<\/p>\n\n\n\n

Eggs<\/strong>: Eggs provide protein that helps bind the batter together. The yolks also add a richness to the batter.<\/p>\n\n\n\n

Milk and Water<\/strong>: Plan to use whole milk for the richest flavor. Both milk and water provide the liquid portion of the batter, helping to make it smooth and easy to pour. If you can't do dairy, then substitute a nut milk which will add a similar richness.<\/p>\n\n\n\n

Melted Butter<\/strong>: Butter provides richness and it helps prevent the cr\u00eapes from sticking to the pan. You can swap in coconut oil or ghee (clarified butter) if you prefer.<\/p>\n\n\n\n

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Sponsored<\/p>\n\n\n\n