Brown Butter Rye Crepes with Caviar

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Brown Butter Rye Crepes with Caviar

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Ingredients

¼ cup all purpose flour
¼ cup rye flour ou can use spelt or buckwheat too
¼ tsp Salt
1 large egg
½ cup Milk
2 tsp melted brown butter
1 Tbsp Molino Arbequina Olive Oil
Salt and pepper to taste
1oz caviar
4 Tbsp crème fraiche
dill to garnish
  • Medium

Ingredients

Directions

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Recipe by Chef Halley Zelicoff developed for Regalis Foods, a fantastic marketplace for gourmet foods (incl. caviar). 

How to Make Brown Butter Rye Crepes with Caviar:

  1. Mix the flours, salt, egg, milk, and melted butter in a blender until smooth.
  2. Cover and let rest in the refrigerator for at least 2 hours or overnight.
  3. If your batter is too thick, you can add a splash of water to thin it down.
  4. Preheat your nonstick pan or crepe pan over a medium heat.
  5. Pour about ¼ cup of the batter and swirl the pan to coat the bottom. Cook for 1-2 minutes until the sides begin to release, then flip and cook for an additional minute.
  6. Transfer to a plate and continue until all the batter is used.
  7. Fold your crepes however you desire and top with fresh dill.
  8. Garnish with crème fraiche and caviar.

    Brown Butter Rye Crepes with Regalis Platinum Osetra Caviar
    Brown Butter Rye Crepes with Regalis Platinum Osetra Caviar; Photo credit: regalisfoods

 

Halley Zelicoff

Halley Zelicoff is a Culinary Institute of America trained chef, working in the industry for 18 years. Halley offers a breadth of expertise from cooking, food/prop styling, recipe development, and photography. Stay in touch with Halley on Instagram.

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