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