Raspberries and Yogurt with Buttermilk Crepes
Most people think of crepes as breakfast food, but I prefer a savory breakfast. The tart yogurt filling and the buttermilk in the batter balance really well with the sweet raspberries. Feel free to use organic frozen berries when they are not in season.
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 eggs
- 1-1/4 cups milk
- 1/4 cup buttermilk
- 4 tablespoons clarified butter
- Zest of 3 lemons
- 1-1/2 cups plain unsweetened yogurt
- 2 tablespoons honey
- Freshly ground black pepper
- 1 cup fresh raspberries
- Sprinkle of confectioners’ sugar
Mix together the flour, granulated sugar, and salt. In another bowl, whisk together the eggs, milk, buttermilk, 3 tablespoons of the clarified butter, and the zest of 1 lemon. Slowly add the dry ingredients to the wet ingredients and whisk into a nice, thin batter. If the batter seems too
thick, add a bit more buttermilk.
Heat a crepe pan or 10-inch nonstick skillet over medium-high heat. Brush the pan with butter.
Add about 2 tablespoons batter, lift the pan and roll the batter around to create a thin, even
layer. Once the crepe starts to form little holes, bubble a bit, and begins to turn golden brown, it’s
ready to turn. With a spatula, carefully flip the crepe over and cook another 30 seconds. Remove
the crepe to a large plate and repeat until you’ve used all the batter, making about 10 crepes.
In a small bowl mix together the remaining zest, yogurt, honey, and pepper. Place one crepe
on a large plate, smear on a thin layer of yogurt, and top with another crepe. Repeat until you’ve
layered all the crepes into a beautiful cake. Top with raspberries and confectioners’ sugar