Weekend Brunch

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Pancakes and waffles are nice, but there’s something thrilling about mastering a new brunch recipe, right? Enter the crepe. Rye flour lends a satisfying heartiness to these delicate, lacy treats—but don’t let the grain fool you into thinking they’re stark, virtuous things. The crepes are caramelized in sugar and butter after cooking, then served up piping hot with a squeeze of lemon juice. You can even make them up to two days in advance, so all that’s left to do in the morning is toss some butter in a pan, leisurely sip your coffee and let the compliments roll in.