Close-up of rye crepes on a maroon plate topped with pears, whipped crepe, and walnuts.

Rye Crepes with Maple Butter Pears

  • Author: Erin Alderson
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3 to 4 servings of 2-3 crepes each 1x
  • Category: breakfast
  • Method: stove-top




1 recipe for crepes, with rye flour


1 red pear

¼ cup butter

¼ cup maple syrup, divided

Everything Else

½ cup heavy cream

½ cup toasted crushed walnuts


  • Make the crepes according to the directions. The flour swap is 1:1 with the main goal reaching a batter consistency that is on the thin side but is not so thin that it feels like water. It should swirl around the pan with ease. 
  • While making the crepes, quarter the pear and remove the core. Cut the pears into ¼” thick slices. Heat a large pan and add the butter. Melt, then add the pears and cook for a couple minutes, just to warm them. Add the maple syrup and continue to cook until the pears are slightly soft. 
  • Finally, whip the cream (by hand or with a mixer) until the cream has thickened. Serve the crepes with a dollop of the cream, a few pears, some of the maple butter, and a sprinkle of toasted walnuts.



Feel free to swap the pears for another in-season fruit.

Keywords: rye crepes