This grandiose breakfast is a perfect blend of sweetness and tartness. The buttermilk and yogurt balance well against the sweet, fresh raspberries.
Recipes reprinted with permission from Seamus Mullen's Food Hero (Andrews McMeel 2012)
Ingredients:
- 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
Preparation:
Heat a crêpe 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 crêpe 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 crêpe over and cook another 30 seconds. Remove the crêpe to a large plate and repeat until you’ve used all the batter, making about 10 crêpes.
In a small bowl mix together the remaining zest, yogurt, honey, and pepper. Place one crêpe on a large plate, smear on a thin layer of yogurt, and top with another crêpe. Repeat until you’ve layered all the crêpes into a beautiful cake. Top with raspberries and confectioners’ sugar.
