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.
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!
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!
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I love sour cream and chocolate chips in my crepes. So good!
I’d fill mine with strawberries.
I would fill my crepes with strawberries, bananas, whipped cream and a small amount of chocolate syrup.
Love crepes with ricotta cheese and cherries. Yum!
Love crepes with fruit syrup or butter and cinnamon and sugar.
I’d love to try out these crepes with my peach jam.
I’d do a buckwheat savory crepe or try out dosas or injera.
I’m just learning to can, have lots (too many ) tasty jams in my cellar. I’ll try this for my breakfast first, then with other stuffing for dinners.
I love Nutella and fruit in my crepes, but this looks like it might make a perfect New Year’s Day breakfast item!
Goat cheese and blueberries
I’d try a little of everything but start with some fruit!
Cheese blintzes! Back to my roots and would love to explore this sweet new Anolon pan!
I like whipped cream and jam. Also a fruit filling. The one above sounds delicious and I may have to give that a try.
I have some cream fillings I also like. I have one for a 12th night cake that would probably be awesome. I’ve been thinking about that cake lately. May not make the cake but might make the filling and then cook me up some crepes.
And I just bought a new crepe pan. All I have to do is season it and I’m good to go.
Savory filling rather than sweet for me…chicken and veg with any one of various sauces always so good!
Definitely Raspberry!
Ham & Gruyere, I prefer savory crepes.
Our kids love the crepes at Rachels Creperie in Lancaster and I’ve been wanting to try to make them! Thanks for the easy recipe, Marisa!
I would fill mine with apples – and try out your recipe. thanks!
I’ve never made crepes, but I think I would fill it with strawberries and bananas
Can I just say I’ve been thinking about crepes for months now, and still haven’t made any this year?? Do I have any rye flour left in the freezer? If I don’t I will go out and buy some. In the meantime, a dedicated crepe pan WOULD be nice. Hear that, powers that be??
I would fill my crepes with peaches and cream. What a gorgeous pan! Thank you for the wonderful giveaway.
Erin
I love crepes! And you’re right that they are great vessels for leftovers. I like strawberries in particular though.
I love berries in my crepes!
I’d like some kind of creamy cheese and strawberries with whipped cream on top and a drizzle of honey. Don’t know why but that sounds all kinds of good to me right now!
I think fried apples with cinnamon topped with whipped cream would be delicious.
I just brought home some rye flour and I have some lovely apple preserves I can use to fill my first ever crepes!
Fruit is good, but I love beurre-sucre (butter sugar) with a squeeze of lemon. H
i like savory crepes–ratatouille or mushroom would be my first endeavor.
I have never made crepes. Intrigued, I am.
We love making gluten free crepes. Esp with Swedish split pea soup.
I’ve only ever made crepes for blintzes (and then only cheese blintzes with a dash of cinnamon and sugar in the cheese), but would be fun to try an actual crepe application 🙂
Chicken and mushrooms in white sauce! Yummy!
I’d fill my crepes with either a cheese and kale combo or a yogurt and berry mix.
I would probably keep it simple and sweet 🙂 Breakfast crepes with fruit, cinnamon, and sugar sound nice!
Huh. Something to try.
This looks wonderful. Plain and simple crepes with butter and sugar for breakfast sounds perfect to me now.
cinnamon cream!
I love your idea of rye crepes. Never would have thought of it. Crepes always bring to mind the Crepes Fitzgerald my mother made, often, when I was a teenager, with a cream cheese/sour cream filling and strawberries sauteed in butter and sugar. I can still smell the intoxicating smell of them cooking. But, hey, there are endless possibilities with a crepe. I would happily try many, many combinations.
I make something very similar to this, but with buckwheat flour instead. And I love it. But will try rye next time, I think. It sounds good, too!
Crepes are a favorite in my family. I usually have two or three small saute pans going at the same time.
Nutella and strawberry crepes, yum!
I love crepes. Apple compote sounds divine!
Strawberries and cream!
Raspberry jelly!
I’ve always wanted to try my hand at crepes – love that they are so flexible. I have lots of homemade jams that I need to use up!
I make flour-less crepes using plantains and fill them with everything
Bananas! Or maybe sauteed pears. Yum.
Peaches and cream sounds good!
Raspberry jam is my favorite
Leftovers! I am always looking for a way to eat up leftovers in portable fashion!