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| Courtesy Rachel Ray! |
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
Preparation
Mix together the flour, granulated sugar, and salt. In another bowl,
whisk together the eggs, milk, buttermilk, 3 tablespoons of the
clarified butter, and the zest of 1 lemon. Slowly add the dry
ingredients to the wet ingredients and whisk into a nice, thin batter.
If the batter seems too
thick, add a bit more buttermilk.
Heat a crepe pan or 10-inch nonstick skillet over medium-high heat. Brush the pan with butter.
Add about 2 tablespoons batter, lift the pan and roll the batter around to create a thin, even
layer. Once the crepe starts to form little holes, bubble a bit, and begins to turn golden brown, it’s
ready to turn. With a spatula, carefully flip the crepe over and cook another 30 seconds. Remove
the crepe to a large plate and repeat until you’ve used all the batter, making about 10 crepes.
In a small bowl mix together the remaining zest, yogurt, honey, and pepper. Place one crepe
on a large plate, smear on a thin layer of yogurt, and top with another crepe. Repeat until you’ve
layered all the crepes into a beautiful cake. Top with raspberries and confectioners’ sugar.
Thanks Rachel Ray!
Thanks for posting the full details,its really a good information
veg manchurian recipe