- 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)
- 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.