Pancakes and Waffles, Step Aside

Rochele Billow, recipe by Allison Roman

Pancakes and waffles are nice, but there’s something thrilling about mastering a new brunch recipe, right? Enter the crepe. Rye flour lends a satisfying heartiness to these delicate, lacy treats—but don’t let the grain fool you into thinking they’re stark, virtuous things. The crepes are caramelized in sugar and butter after cooking, then served up piping hot with a squeeze of lemon juice. You can even make them up to two days in advance, so all that’s left to do in the morning is toss some butter in a pan, leisurely sip your coffee and let the compliments roll in.

SEE MORE: 10 Snacks You Thought Were Healthy But Really Aren’t

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?


  • 2 large eggs

  • 1 large egg yolk

  • ¾ cup buttermilk

  • ¼ cup milk

  • ½ cup rye flour

  • ¼ cup all-purpose flour

  • ¼ teaspoon kosher salt

  • 2 tablespoons plus 4 tsp. sugar

  • ¼ cup unsalted butter, melted, plus 8 tsp., room temperature

  • Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

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Heat ½ tsp. butter in a medium nonstick skillet over medium heat until foamy. Pour ¼ cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have 8 crepes).

Just before serving, heat 1 tsp. butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 tsp. sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.

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