Buttermilk Rye Crepes
Ingredients
- 2 large eggs
- 1 large egg yolk
- 3/4 cup buttermilk
- 1/4 cup milk
- 1/2 cup rye flour
- 1/4 cup all-purpose flour
- 1/4 teaspoons kosher salt
- 2 tablespoons plus 4 teaspoons sugar
- 1/4 cup unsalted butter, melted, plus 8 teaspoons, room temperature
- Lemon wedges (for serving)
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