Buttery Rye Crepes
Ingredients
- 2 large eggs
- 1 large egg yolk
- ¾ cup buttermilk
- ¼ cup milk
- ½ cup rye flour
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 tablespoons plus 4 tsp. sugar
- ¼ cup unsalted butter, melted, plus 8 tsp., room temperature
- Lemon wedges (for serving)
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