Rye Crepes (6 servings) 2 and 1/4 cups milk 3/4 cup all-purpose flour 3/4 cup rye flour 1 large egg 1 Tablespoon vegetable or canola oil 1 teaspoon salt 1 teaspoon baking powder Makes about a dozen crepes. In a large bowl, sift together all dry ingredients. Seperately, beat the egg with the vegetable oil and milk. Combine the two mixtures and beat until smooth. Allow batter to set for at least 15 minutes (so the bubbles in the batter dissipate. Use two to 3 Tablespoons of batter per each crepe. Prepare the same way as this recipe. Really great for savory crepe fillings... eggs, etc. Not so great for dessert style. Mr Breakfast would like to thank DeeJay for this recipe. Recipe number 1345. Submitted 9/14/2004.