These crepes are super quick to whip up and taste amazing! Thanks Bon Appetit for the inspiration.
2 large eggs
1 large egg yolk
¾ c buttermilk
¼ c milk
½ c rye flour
¼ c all-purpose flour
¼ tsp salt
2 TBSP plus 4 tsp. coconut palm sugar
¼ c unsalted butter, melted, plus 8 tsp., room temperature
Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 TBSP 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 ½ tsp butter in a medium nonstick skillet over medium heat until foamy. Pour ¼ c 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 8 crepes).
Just before serving, heat 1 tsp butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 tsp sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.