Raspberries and Yogurt with Buttermilk Crepes – Rachael Ray
Most people think of crepes as breakfast food, but I prefer a savory breakfast. The tart yogurt filling and the buttermilk in the batter balance really well wit
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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
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