Raspberries and Yogurt with Buttermilk Crepes
Raspberries and Yogurt with Buttermilk Crepes
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  • 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

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