Dessert: Buttermilk Rye Crepes

Recipe by Alison Roman Yes, you could serve these crepes before they've been caramelized in sugar, but why deprive yourself?

This recipe includes superfoods such as:

Lemon

Health benefits of Buttermilk Rye Crepes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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)

Instructions

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 tablespoons sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.
Heat 1/2 teaspoon butter in a medium nonstick skillet over medium heat until foamy. Pour 1/4 cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have about 8 crepes).
Just before serving, heat 1 teaspoon butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 teaspoon sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.
DO AHEAD: Crepes can be made 2 days ahead. Cover and chill.