Buttermilk Rye Crepes Food

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CREPES



Crepes image

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 17 to 22 crepes

Number Of Ingredients 6

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Steps:

  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

THE BEST CREPES



The Best Crepes image

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

Steps:

  • Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
  • Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
  • Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
  • For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

RYE BUTTERMILK BREAD



Rye Buttermilk Bread image

Recipe for bread machine. This bread is a light rye and we like using it for patty melts and rueben sandwiches.

Provided by Susie D

Categories     Low Cholesterol

Time 2h55m

Yield 1 lg loaf

Number Of Ingredients 12

1 cup water (warmed 90-110 degrees)
1/2 cup buttermilk
1 tablespoon balsamic vinegar
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons molasses
1 tablespoon honey
1 teaspoon salt
2 1/2 cups bread flour
1 cup rye flour
1 tablespoon fresh sage, minced
1 packet yeast (not rapid rise)
1 tablespoon caraway seed

Steps:

  • Heat water.
  • Add ingredients in order your bread machine instucts, mine calls for the liquids first.
  • Set machine on whole wheat medium cycle: at the beep check dough, you may add bread flour or water 1T at a time to adjust consistency of dough.
  • Wait for the bread to finish baking: ENJOY!

BUTTERMILK RYE BREAD MACHINE LOAF



Buttermilk Rye Bread Machine Loaf image

Make and share this Buttermilk Rye Bread Machine Loaf recipe from Food.com.

Provided by andypandy

Categories     Yeast Breads

Time 3h10m

Yield 1-1 1/2 pound loaf

Number Of Ingredients 10

1 3/8 fresh buttermilk (5 tbsp. dry buttermilk powder and 1 3/8 water)
1 1/2 teaspoons salt
2 tablespoons room temperature butter or 2 tablespoons solid margarine
2 tablespoons brown sugar
3 cups all-purpose flour (bread flour)
1 cup rye flour
2 teaspoons gluten
1/4 teaspoon baking soda
2 teaspoons caraway seeds
3 teaspoons active dry yeast

Steps:

  • place all into machine.
  • select light setting.
  • bake-- when done remove out of pan onto wire rack--.

BUTTERMILK RYE BREAD



buttermilk rye bread image

Make and share this buttermilk rye bread recipe from Food.com.

Provided by chia2160

Categories     Yeast Breads

Time 3h10m

Yield 2 lb loaf

Number Of Ingredients 10

1 cup water
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup instant mashed potatoes
3 cups bread flour
1 1/4 cups rye flour
1 1/2 teaspoons salt
2 tablespoons brown sugar
1 1/2 teaspoons caraway seeds
2 1/4 teaspoons yeast

Steps:

  • add all ingredients to bread machine in this order.
  • bake on basic cycle.

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