Rye Crepes and Apple Cardamom Compote + Anolon Advanced Umber Crepe Pan Giveaway

December 29, 2015(updated on July 30, 2021)

overhead crepe scene

One of my resolutions for 2016 is to make more crepes. They work for any meal of the day, disguise leftovers beautifully, and can be made in advance and reheated just before serving. They’re also a great vehicle for all manner of homemade jams, preserves, and compotes. Truly, they’re a dream for home cooks.

Recently, my friends at Anolon asked me to develop a crepe recipe using their Anolon Advanced Umber 9.5-inch Crepe Pan. After doing a bit of playing around, I made these Rye Crepes with Buttery Apple Compote.

rye crepe ingredients

I’ve been making crepes for more than 20 years now and have learned a few things in the process. I find that using a blender eliminates any pesky lumps in the batter. Don’t fear the crepe, if one crumples or tears when you flip it, just do your best and keep moving forward. And finally, it helps to have a good pan (like this one from Anolon).

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. I’m sure you’ll find a way to make it work for you!

finished apple compote

Thanks to the kind folks at Anolon, I have one of these Anolon Advanced Umber 9.5-inch Crepe Pans to give away. Please use the Rafflecopter widget below to enter!

For more from Anolon and their Holiday Hosting Campaign, make sure to follow them on social media.

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a Rafflecopter giveaway

152 responses to “Rye Crepes and Apple Cardamom Compote + Anolon Advanced Umber Crepe Pan Giveaway”

  1. I love crepes or pancakes with your maple blueberry jam. This apple recipe sounds yum delicious too.

  2. Yummy! I love a simple crepe with lemon and honey. My favorites from France were crepes marrons… chest nut paste, I think!

  3. I like strawberries and blackberries. I would like to try tomato, basil and mozzarella though…maybe some peppers in there also.

  4. I teach French to Grade 5-8 – one thing we love to do together is make and fill crepes. This pan would be a wonderful addition to our toolkit! We use berries, and fruit and whipped cream and chocolate sauce!

  5. After making millions of crepes when I worked at IHOP, I’m disinclined to make any more no matter how much I love them. The other day I discovered frozen crepes (Swedish pancakes) at IKEA. Yay crepes!

  6. I love savory crepes, so it would be fun to try a filling of sautéed spinach and mushrooms with cheese

  7. Well… there’s nutella of course. 🙂 I also canned some apple pie filling and peach pie filling this year, which would be fun to try. And then there’s the savory route… mushrooms, spinach…

  8. So many yummy ideas! Savory with cheese and veggies sounds good to me right now! I used to make them all the time, but never had a pan like this one! Lovely!

  9. My step daughter loves crepes after I started making them for her….this pan would be perfect.

  10. Mmmm, I love crepes and it’s been much too long since I’ve made them. I like savory crepes filled with chicken and mushrooms in a cream sauce, and sweet crepes filled with seasonal fruit compote, much like your lovely apple cardamom compote.

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