Inspired by Breton buckwheat galettes and rye toast, these savory crepes use rye flour instead of the classic buckwheat, plus some caraway seeds. Instead of filling the crêpes as you cook them, the crêpes are filled with herb-flecked Fromage Blanc and smoked salmon, and then blasted in a screaming hot oven to heat them through. Finished with a sunny-side up egg—and a spoonful of smoked trout roe, if you’re feeling fancy—these folded beauties are ready for brunch, some good friends and a lot of mimosas!
Have fun with these rye crêpes and try out different fillings—how about a reuben-inspired one filled with melted Wagon Wheel, thinly sliced pastrami, russian dressing, a little sauerkraut and a fried egg? Or, go vegetarian and fill it with a mix of caramelized mushrooms, crème fraîche, herbs and a jammy yolked 6-minute egg.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour, plus resting
2 large eggs
1 cup whole milk
1/4 cup water
1/2 cup rye flour
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, melted, plus more for cooking
3/4 teaspoon caraway seeds
Two 5.3-ounce containers Fromage Blanc
1/4 cup fresh dill, finely chopped
1 bunch fresh chives, finely chopped (about 1/4 cup)
zest of two lemons (about 3-4 teaspoons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces cold-smoked salmon
6 sunny-side up eggs
smoked trout roe (optional)
- Place the eggs, milk, water, 2 tablespoons melted butter, rye flour, all-purpose flour and salt in a blender and purée on medium high until smooth, about 30 seconds to a minute. Transfer the batter to a container, mix in the caraway seeds and refrigerate for at least 1 hour to overnight.
- When you’re ready to make the crêpes, preheat the oven to 500°F. Remove the crêpe batter from the refrigerator and give it a stir. (If the batter looks a little thick, add water a tablespoon at a time until it is the consistency of heavy whipping cream.)
- Heat a 10-to-12-inch skillet over medium heat. Brush the pan liberally with melted butter, add ⅓ cup crepe batter and swirl the pan, tilting it, so the batter spreads around the bottom of the pan.
- Cook the crepe until the edges start to curl up, about 30 seconds to a minute. Gently lift up the edge with a spatula, flip and cook for another 45 seconds. Transfer the cooked crêpe to a plate and repeat with the remaining batter.
- To make the filling, combine the Fromage Blanc, dill, chives, lemon zest, salt and pepper in a medium bowl and mix well.
- To assemble the crêpes, spread a few tablespoons of the herbed Fromage Blanc in the center of the crêpe, leaving about a 3-inch border. Top with a couple slices of smoked salmon and then fold the four sides in to create an open square. Place on a parchment-lined baking sheet and repeat with the remaining crêpes. Bake the folded crêpes until just heated through, about 3–5 minutes. Top each with a sunny-side up egg and a spoonful of smoked trout roe, if using. Serve immediately.
You can find our Fromage Blanc online from Imperfect Foods, at our Creamery Barn Shop & Cantina in Pt Reyes, and at select specialty shops nationwide. Join our newsletter for 10% off your first order and updates, recipes, and new product releases from Cowgirl Creamery.