Sweetfern Crepes with Raspberry-Yogurt Sauce

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.