Rye Crepes with Buttery Apple Compote

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: Makes 12-14 crepes of approximately 5-6 inches in diameter, and 3 cups of compote

Ingredients

  • Rye Crepes:
  • 3/4 cup water
  • 1/2 cup whole milk yogurt
  • 2 eggs
  • 1/2 cup rye flour
  • 1/2 cup whole wheat pastry flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • Buttery Apple Compote:
  • 2 pounds apples
  • 3 tablespoons butter
  • 1/4 cup granulated sugar
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cardamom
  • 3 tablespoons water
  • 1 teaspoon lemon juice

Directions

  1. For the crepes: In a blender, combine the water, whole milk yogurt, 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.
  2. When it’s time to cook, set your Anolon® Advanced Umber 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.
  3. 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 pan’s surface). Swirl the pan to spread the batter thinly. Cook for 60 to 90 seconds on the first side. It’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.
  4. Set the finished crepe on a plate and repeat with the remaining batter.
  5. 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 you’re finished chopping.
  6. In a 12-inch Anolon® Advanced Umber skillet, melt the butter over high heat. Add the apples and sauté 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
  7. 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.
  8. 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.
  • Yield: Makes 12-14 crepes of approximately 5-6 inches in diameter, and 3 cups of compote
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Recipe created by Anolon food blogger partner and recipe developer, Marisa McClellan of Food in Jars.

I made my first crepe when I was 14 years old, and over the last 20+ years, I’ve learned a good bit about crepe making. Using a blender eliminates any pesky lumps in the batter. If a crepe rips when you flip it, straighten it out and move on. And it helps to have a good pan, like the Anolon® Advanced Umber 9.5-inch Crepe Pan.