February 04, 2026

Rye Crêpes by Flora Shedden

Written by Flora Shedden

Rye Crepe

Rye Crêpes with Pear and Pumpkin Seed Caramel 

Rye Crepe recipe, extract from “Winter in the Highlands - Eating, Drinking and Celebrating in Scotland” by Flora Shedden

This is a bit of a luxury Sunday-morning breakfast situation, but something that makes me think of weekends in my childhood. Pancakes would always feature (though, granted, they were slightly more syrup, chocolate and jam-heavy affairs back then). It always felt like such a treat to take time over breakfast when we were wee, and to this day it still does. I love the addition of rye here but any other wholemeal (wholewheat) or traditional flour would work well. Emmer is especially tasty. Equally, if it's not for you, simply substitute the same volume of rye for more plain (all-purpose) flour, though you may find you need a little extra milk.

Serves 2

FOR THE PEARS AND PUMPKIN SEEDS

  • 1 pear, cut into eighths lengthways
  • 30 g (1 oz) butter
  • 30 g (1 oz/generous 2 tablespoons) light brown soft sugar
  • 90 g (3 oz) double (heavy) cream
  • 50 g (1¾ oz/scant ½ cup) pumpkin seeds
  • sea salt

First, make the crêpes. Put the flours, salt and egg into a mixing bowl. Add 100 ml (3½ fl oz) of the milk and whisk with a hand whisk (or a hand mixer) until smooth. Add the remaining milk gradually, whisking between additions, until the batter consistency is like double cream.

Heat a knob of butter in a frying pan over a medium heat. Once the butter has melted, swirl the pan to make sure that it has covered the full surface of the pan (I like to let my butter turn slightly brown for extra flavour). Add just under a ladleful of batter to the pan, then swirl it around to coat the pan evenly.

Cook until the crêpe is no longer wet to the touch, then use a spatula to flip it over and cook the other side for 30 seconds or so. Remove the crêpe from the pan and place it on a plate under a clean dish towel to keep warm and stop it drying out.

Add another small knob of butter to the pan and repeat the process with the rest of the batter.

Once you have made all the crêpes, wipe out the pan and return it to a medium heat. Fry the pear slices in the dry pan until they have a little colour on each cut side. Be careful not to overcook them as you still want the fruit to hold its shape. Add the butter and sugar and cook until melted, then swirl in the cream and allow to bubble before removing the pan from the heat.

In a separate small frying pan, toast the seeds until fragrant and beginning to pop. Add the seeds and a wee pinch of salt to the pears.

Serve the warm crêpes with a big dollop of yoghurt and a generous spoonful of the pear and pumpkin seed caramel.

Rye Crepe recipe, extract from “Winter in the Highlands - Eating, Drinking and Celebrating in Scotland” by Flora Shedden

Published by Quadrille, 16th October 2025, Hardback, £26. Photograph copyright Laura Edwards.