This recipe will leave you with extra crepes. Layer them with waxed paper, roll them up and freeze them in a plastic bag for up to 1 month.
Servings: Makes 6 servings
  • 3/4 cup buckwheat flour
  • 1/4 cup all-purpose flour
  • 1 teaspoon sugar
  • Pinch of salt
  • 3 eggs
  • 1 cup milk , plus more as needed
  • 2 tablespoons melted butter , plus more for pan
  • 1 cup Greek yogurt
  • 2 tablespoons confectioners' sugar , plus more for dusting
  • Dash of vanilla extract
  • 3/4 cup raspberry jam
  • 1 pint raspberries
To make crepes: In a large bowl, whisk together both flours, sugar and salt. Make a well in the center; add eggs, milk and melted butter. Whisk until batter is smooth (it should have the consistency of heavy cream). Chill at least 1 hour or overnight.

Remove batter from refrigerator; it will have thickened. Stir in additional milk by tablespoons as needed until batter again has the consistency of heavy cream. Heat a 10-inch nonstick pan over medium-high heat. Melt 1/2 Tbsp. butter in pan, tilting to coat bottom of pan; pour off any excess. Pour in a scant 1/4 cup batter; tilt to spread as thinly and evenly as possible. Cook until underside is golden brown, about 1 minute. Loosen edge with a spatula, flip and cook 30 seconds more. Transfer to a plate (the first crepe or two never work). Repeat with remaining batter.

To make filling: Preheat oven to 300°. Combine yogurt, confectioners' sugar and vanilla; set aside. Line a rimmed baking sheet with foil. Spread crepes with 2 Tbsp. jam each; fold in half, then fold in half again. Place on baking sheet, arranging in a single layer. Bake about 7 minutes or until heated through. Transfer to dessert plates. Top each with a dollop of yogurt mixture. Garnish with raspberries. Dust with confectioners' sugar before serving.


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