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Savory Rye Crepes with Peaches and Blue Cheese

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

  • Author: Erin Alderson
  • Yield: 8 crepes 1x


  • Crepes
  • ½ cup rye flour
  • ¼ teaspoon sea salt
  • 2 large eggs
  • 1 tablespoon maple syrup
  • ½ cup whole milk
  • ¼ teaspoon vanilla
  • 1 tablespoon melted butter
  • Peaches
  • 2 ripe peaches, diced
  • ¼ cup minced red onion
  • ¼ cup crushed walnuts
  • 2 teaspoons fresh minced parsley
  • 2 teaspoons olive oil
  • 1 ounce blue cheese
  • Honey, for drizzling


  1. 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.
  2. 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.
  3. Fill crepes with half the mixture and spoon remaining half on top before serving. Drizzle with honey and finish with a sprinkle of parsley