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Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream


Scale

Ingredients

  • Crepes
  • ¼ cup rye flour
  • ¼ cup whole wheat pastry flour*
  • ¼ teaspoon sea salt
  • 2 large eggs
  • 1 tablespoon sorghum syrup
  • ½ cup whole milk
  • ¼ teaspoon vanilla
  • 1 tablespoon melted butter
  • Strawberries
  • 2 cups quartered strawberries
  • ¼ cup bourbon
  • 2 tablespoons sorghum syrup
  • 4 scoops vanilla ice cream

Instructions

  1. Whisk together flours, salt, eggs, sorghum, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
  2. When finished with crepes, add the bourbon and sorghum to the skillet, stirring until well combined. Heat over medium-low heat until reduced by half, 2-3 minutes. Place strawberries in a bowl and pour bourbon mixture over.
  3. Place one crepe on a plate and scoop out 2 scoops of ice cream and place towards one edge of the crepe. Fold the crepe over the ice cream and spoon strawberries on top.

Notes

*All rye flour can be used as well. Also, don’t heavy-hand the flour measuring. It may cause your crepe batter to be too thick.

**Recipe Makes 8 crepes and enough strawberries for 2-3 topped crepes. Leftover crepes store well in the freezer (separated by parchment paper.)

**Strawberries can also be cooked or roasted with the bourbon mixture