It’s one of those times that I’ll just let the recipe speak for itself. I’m all about fruit and cheese combinations and the peach/blue cheese one is a winner (and a personal favorite). If you aren’t feeling like whipping up crepes, serve the peach mixture over some grains or a bed of greens. Also, don’t be fooled by the photos- those walnuts are red (and grown in the San Joaquin valley!)
And if you happen to have leftover rye crepes, I smothering them in bourbon berries and ice cream.
Savory Rye Crepes with Peaches and Blue Cheese
- 1/2 cup rye flour
- 1/4 teaspoon sea salt
- 2 large eggs
- 1 tablespoon maple syrup
- 1/2 cup whole milk
- 1/4 teaspoon vanilla
- 1 tablespoon melted butter
- 2 ripe peaches, diced
- 1/4 cup minced red onion
- 1/4 cup crushed walnuts
- 2 teaspoons fresh minced parsley
- 2 teaspoons olive oil
- 1 ounce blue cheese
- Honey, for drizzling
- Whisk together flour, salt, eggs, maple syrup, milk, and melted butter until smooth. Heat 8″ skillet over medium-low heat 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. If batter thickens, add a bit of extra milk to thin it back to pourable consistency.
- Combine diced peaches, red onion, walnuts, parsley, and olive oil in a bowl. Crumble blue cheese into the bowl and stir until ingredients are well combine.
- Fill crepes with half the mixture and spoon remaining half on top before serving. Drizzle with honey and finish with a sprinkle of parsley
by Erin Alderson