Rye Crepes
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By Appears in Cook's Illustrated March/April 2020
Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.
WHY THIS RECIPE WORKS
For crepes with earthy, savory flavor, we used rye flour. Increasing the milk to 2½ cups made the batter more fluid for easy portioning and cooking. Using ⅓ cup of batter per crepe made the crepes more substantial for filling with savory in...
