Ingredients

• 1 1/2 cup rye flour
• 2 1/2 cups unbleached all-purpose flour
• scant 1 teaspoon fine grain sea salt
• 6 large eggs
• 4 cups water, plus more if needed
• clarified butter for cooking

Directions

1. To make the crepe batter, combine the flours and salt in a bowl. Use a fork to stir in the eggs until the texture becomes raggedy. Gradually stir in the water. The batter may seem a bit thin, but will thicken as it rests. Remove the lumps from the batter by pushing all the batter through a not-too-fine wire mesh strainer using a wooden spoon or a rigid spatula. Rest the batter on a countertop for at least 30 minutes, then stir again before using. It should have the consistency of heavy cream. If you need to thin with more water, do do so a few tablespoons at a time.
2. To cook the crepes, heat an 8-inch skillet (or larger) over medium heat. Rub with a touch of butter and pour just enough batter into the pan to provide a thin coating. As you pour, rotate the pan so the batter runs to cover the entire bottom. Cook for a few minutes, until the crepe is browned, then flip with a spatula and born the second side. Rebutter the pan as needed, I find I use less and less butter after the first crepe.
3. If I know I'm going to be making more than a crepe or two, I tend to just go ahead and pre-make a stack. Once they come out of the pan, they're stacked. Then, just before serving, I cook them a second time, with whatever filling I prefer - in this case, a bit of gruyere cheese, slices of browned new potatoes, and a drizzle of arbor chile sauce. This allows you to prep everything in advance, for a quick finish. Any unused batter keeps in the refrigerator for nearly a week.