Local Acre Sweetfern gives a subtle hint of sweet in this basic crepe recipe. The raspberry filling is the perfect blend of sweet-tart flavors. (Makes 6 crepes Prep Time: 45-60 minutes–includes resting the batter)
Sweetfern Crepes with Raspberry-Yogurt Sauce
Ingredients
1 cup all purpose flour
½ teaspoon salt
½ teaspoon of Local Acre Sweetfern powder
2 large eggs at room temperature
1 cup milk, warmed
3 Tablespoons melted butter
¼ cup water
2 Tablespoons cooking oil
Directions
Add the flour, salt, melted butter, eggs, water and milk in a large bowl. The batter will be slightly thick–do not over mix. Let the batter rest at room temperature for 30 minutes (Can be covered and refrigerated up to 2 days). To cook, heat a 10 inch skillet over medium heat. Brush with up to ½ teaspoon oil. Pour about ⅓ cup of batter in the pan. Cook until edges are set. You may have to adjust the heat up or down. Flip over and look for a lightly browned color. Add more oil between cooking crepes. Stack and cover with a towel to keep warm. Serve crepes filled with raspberries, and top with Raspberry-Yogurt Sauce (recipe below).
Raspberry Yogurt Sauce
Ingredients
1 cup of Plain or Vanilla Greek Yogurt
½-1 cup honey
¼ teaspoon Sweetfern powder
½ cup of fresh raspberries and 1 cup fresh raspberries reserved
Directions
In a blender or food processor, combine yogurt, ½ cup of honey, Sweetfern powder and ½ cup of raspberries. Taste and see whether to add more honey for sweetness. Add as necessary.
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