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

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!

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

  1. 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!

  2. 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!

  3. 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.

  4. 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 🙂

  5. 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!

  6. I love crepes! And you’re right that they are great vessels for leftovers. I like strawberries in particular though.

  7. 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??

  8. 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!

  9. 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.

  10. I love Nutella and fruit in my crepes, but this looks like it might make a perfect New Year’s Day breakfast item!

  11. 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.

  12. I usually do sweet crepes — fruit compotes or bananas+nutella! So my food-rules husband always turns down the idea of savory crepes, because he can only envision sweet ones. Rye might be the way to go … especially to use up bits of leftover grilled meats that accumulate thru the weekend!

  13. My high school French teacher turned me on to crepes… we’d fill them with strawberries and Nutella. Granted, that was back before Nutella was widely available, so it was a real treat.

  14. Endless ways to make crep. Sweet and savory as a main course, dessert or just because.
    Right now I am thinking of pear and cranberry perhaps spiced up with some vodka.

  15. Yum! I’d like a savory filling . . . Maybe a way to use up the left over turkey, stuffing and cranberry sauce. All of that wrapped in a crepe sounds good!

  16. The first thing I learned to cook was crepes. My Mom bought a crepe pan and taught us how to make crepes and we would fill them with strawberries. I would love this pan since I don’t have a crepe pan.

  17. Rye crepes sound really interesting, I can’t wait to try these! My all time favorite way to have crepes is to use them in Nalesniki (crepes filled with a cottage cheese filling, then baked in whipping cream…SO good!). I also like making crepe cakes, the next one I make I want to try varied layers of sweet cream cheese filling, and the Food in Jars Vanilla Pear jam (my new food addiction).

  18. Isn’t it funny how the first crepe almost always turns out wrong, but then all the ones after that are fine.

    Umm, a savory crepe with sautéed mushrooms and gruyere cheese.

  19. Growing up, a real treat was to make crepes in orange sauce. My mom made the crepes initially, but once I learned how, she happily passed on the task to me. The orange sauce was delicious and sweet, and I loved it. As an adult, I’d probably fill the crepes with something sweet that still had a hint of orange, such as orange marmalade or blueberry citrus preserves. I’d have to gradually transition to savory crepes, but something with mushrooms would definitely be first on the list!

  20. My mother used a favorite copper bottomed Farber pan for making crepes. I might make homemade blintzes if I had a really good pan!

  21. And I was just thinking of making crepes for breakfast tomorrow.
    I like tomato and cheese in mine. My SO prefers PB&J.

  22. I’m a big fan of either jam-like fruit in crepes or chocolate/nut butter mixtures in crepes. Though I recently discovered hummus/chevre mixed in chickpea crepes with quick-pickled bell peppers and pomegranate reduction over the top.

  23. Because of the rye in the crepe, I think I’d fill it with a savory filling – maybe prosciutto and a provolone or havarti cheese.

  24. I have not made crepes in a long time but with this pan the first one I’d make is the Apple Cardamom Compote recipe – I love cardamom!

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

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

  27. 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!

  28. 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!

  29. 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…

  30. 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!

  31. 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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