Rye Crèpes

A favourite brunch recipe of Roger Letourneau, Bar Clementine

155 grams (1½ c) rye flour
325 grams (2½ c) all-purpose flour
1 t salt
6 eggs
900 ml water
160 grams (⅔ c) melted butter
1 oz rhum

Mix dry ingredients together. In a separate bowl mix eggs with melted butter and rhum. Combine the water with the dry ingredients. Do not overmix. Add the egg, butter, rhum and mix well. Let sit overnight in the fridge, or at least 1 hour.

To make crèpes
Thin out the batter with water until the consistency of cream.

Heat a frying pan with a teaspoon of oil on medium high. Once heated, ladle a small amount of batter into the pan and lift up and tilt all the way around to help spread the batter. If it’s too thick, thin out again with water. Once browned on one side add a little more oil and flip over to brown the other side.

You can serve this with eggs and ham or sauté some stone fruits in butter and syrup to pair with it. Makes about 20 crèpes.