These delicious raspberry yogurt buttermilk crepes are just the right amount of sweet and sour. It has soft crepes inside that are filled with creamy Greek yogurt, honey, and lots of fresh raspberries. A delicious option for breakfast or brunch that will make your day better!
Ingredients: 1 cup all-purpose flour. 1 1/2 cups buttermilk. 2 large eggs. 2 tablespoons sugar. 1/2 teaspoon salt. 2 tablespoons melted butter. 1 cup fresh raspberries. 1 cup Greek yogurt. 2 tablespoons honey. Powdered sugar for dusting optional. Fresh mint leaves for garnish optional.
Instructions: In a blender, combine the flour, buttermilk, eggs, sugar, and salt. Blend until the batter is smooth. Add the melted butter to the batter and blend again briefly to incorporate it. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1-2 minutes or until the crepe sets and the edges start to lift. Flip the crepe using a spatula and cook for another 1-2 minutes until lightly golden. Repeat this process with the remaining batter, adding more butter to the skillet as needed. In a small bowl, mix together the Greek yogurt and honey. Set aside. To assemble, spread a spoonful of the yogurt mixture onto each crepe, add a handful of fresh raspberries, and fold the crepe in half. Fold it in half again to form a triangle. Repeat with the remaining crepes. Dust the crepes with powdered sugar if desired, and garnish with fresh mint leaves. Serve immediately and enjoy your delicious raspberry yogurt buttermilk crepes!
Prep Time: 15 minutes
Cook Time: 20 minutes
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