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’d use applesauce or nutella! Thanks for the giveaway!
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!
Mmm, wouldn’t have thought of rye flour. I’ve made crepes with spent grain flour (from hubby’s home brewing)
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.
Ive never made crepes and would love to win this and try them!
Carol
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.
And I was just thinking of making crepes for breakfast tomorrow.
I like tomato and cheese in mine. My SO prefers PB&J.
My mother used a favorite copper bottomed Farber pan for making crepes. I might make homemade blintzes if I had a really good pan!
berries and cream cheese, yum!!!
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!
I would fill them with dulce de leche and bananas!
I don’t make them often enough!
Gorgeous pan! I love crepes of all kinds. I am learning some more savory styles.
Love crepes, all kind of them
with strawberries
I would do a savory crepe with eggs, sauted spinach and garlic and a little cheese.
Dark, sweet cherry compote or Nutella and bananas. YUM!
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.
I’d fill my crepes with caramelized banana slices and peanut butter!
I am looking forward to trying to make crepes in the new year!
I like savory and sweet, so probably combos like salmon and cheese or berries/jam and creme freche.
Ummm, crepes. Butter and jam.
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).
I prefer savory crepes so would use veggies and cheese. Apples and cardamom sound great too.
Nutella!!
Fresh berries and whipped cream!
Yum!
Peaches are my favorite crepe filling… followed by berries of any type.
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.
This would be a fun toy =) Baltimore, for some reason, seems to LOVE crepes.
i’d make Julia Child’s Gateau de Crepes with this pan. 🙂
I love savory crepes. I need to make them more often.
I’d fill my crepes with berries and ricotta
I would create a Pacific Northwest version of a savory filling with smoked salmon, leeks, cream cheese and asiago cheese.
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!
I’d fill them with Lingonberry jam and cream cheese…yum!
Always Nutella!
A sweet version sounds good…maybe lemon curd & whipped cream.
Oh crepes. Yum! I like a simple sugar and lemon topping.
I’d try the rye crepes filled with smoked salmon, capers, sour cream, and dill. I want one now!!!
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.
Cream cheese and brown sugar.
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.
With fresh berries and cream!
I would sprinkle them with sugar and lemon juice.
I like to fill crepes with ham, mushrooms and feta!
I would fill crepes w/ lots of good fruit fillings. Apple, pear and blueberries come to mind!
I like crepes filled with a lightly sweetened ricotta/cream cheese filling and homemade jam. Mmm.
Oooh…some type of fruit for sure. Quite probably I would fill my crepes with my various flavored fig preserves.
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!