The main content
Raspberries and Yogurt with Buttermilk Crepes

Raspberries and Yogurt with Buttermilk Crepes


  • 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