Sunday, November 16
I told you'd I'd planned food-related activities for my entire weekend, and here I present another piece of evidence. The buns of gluttony were Saturday morning (and again Monday morning, just as devishly delicious), and Sunday morning I took another recipe from Food and Wine as inspiration, and whipped up some yogurt-filled crepes. My first crepes ever, made with a crepe pan I got 3 years ago! My husband quipped "It's about damn time", and I agree!
Since I'm new to homemade crepes I can't speak to the perfection of the crepe recipe itself, but I'd imagine they are all fairly similar, and this one was tender and tasty, and made a nice little package for some thick Greek yogurt. The yogurt I mixed with grated orange zest, honey, and vanilla, which sounds rather ambrosial, doesn't it? to top it off, I used frozen raspberries we picked this summer and mixed them with some local raspberry jam and a squeeze of lemon, and cooked it just long enough for the flavors to get happy and jammy together.
These were so simple, and seriously good. I can't wait to make them again, and come up with some interesting new toppings and flavors for the yogurt... like lemon poppy seed, pomegranate and walnut, or even some seriously decadent options like creme fraiche and spiked berries. What flavors will you experiment with?
Crepes with Sweet Yogurt and Raspberry Sauce
Makes 8 crepes (4 servings)
Adapted from Food and Wine, December 2008
3 large eggs
1 1/4 cups milk
pinch of salt
1 cup all-purpose flour
3 tablespoons unsalted butter, melted
1/2 cup raspberry jam
1 1/2 cup raspberries (frozen)
2 tablespoons fresh lemon juice
2 cups plain Greek Yogurt
3-4 tablespoons honey
zest of one orange
1 teaspoon vanilla extract
In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooht, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crepe batter stand at room temperature for about 20 minutes.
In a small sacuepan, combine the raspberry jam and the frozen raspberries along with the lemon juice and cook over moderate heat until jammy, about 10 minutes. Cover and keep warm.
In a bowl, mix the yogurt with the honey and orange zest.
Heat a 10-inch crepe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crepe batter and immediately rotate the pan to evenly coat the bottom. Cook the crepe until lightly browned on the bottom, about 45 seconds. Flip the crepe and cook until brown dots appear on the other side, about 15 seconds longer. Continue making crepes with the remaining batter, brushing the pan with the remaining butter as needed.
Spoon 1/2 cup or so of the yogurt into each crepe and roll them up or fold. Transfer to plates and spoon the raspberry sauce over top.
Note: The crepes can be made ahead, stacked, and rewarmed in a microwave oven for about 20 seconds.