I saw a recipe for this in Bon Appétit, and rather than making the Buttermilk Crêpes as per the recipe, I decided to try to enhance our favorite Crêpe Recipe from the book Pancakes & Waffles (below) with the dessert variation. This proved to be very difficult since the added ingredients (Grand Marnier, sugar & vanilla) made the batter much thinner and therefore I had a hard time coating the pan. Also, the alcohol burned off strangely. I lost a solid half the batter before any were salvageable, so imagine this cake twice as tall. In my estimation, you can just make the standard crêpes without the “dessert” ingredients
Also, I found smashing the crêpes down to smash the raspberries worked very well. Before, when just trying to stack, it looked very lumpy.
I did make the yogurt spread according to the Bon Appétit recipe and it was scrumptious. I wasn’t sure how much to add between each layer, and I ended up wishing I’d used more dollops instead of spreading it around.
- 3/4 c Milk
- 3/4 c Flour
- 1/4 c Water
- 2 Large Eggs
- 1/8 tsp Salt
- 1 tsp Vanilla (optional)
- 1 tbsp Sugar (optional)
- 1 tbsp Orange Liqueur, Rum or Brandy (optional)
- 1 1/2 c Plain Yogurt (we used Greek yogurt)
- 2 tbsp Honey
- Freshly Ground Black Pepper
- Fresh Raspberries
- Combine all crêpe ingredients in a blender. Blend until smooth. Let rest in the fridge for 1 – 2 hours. Stir before using.
- Heat a crêpe pan over medium heat. Pour a small amount of batter into the center of the pan, and tilt the pan to cover evenly. Cook until golden brown on the edges and dry on the top (1 minute). Turn and cook the other side until brown (30 seconds). Stack crêpes on a plate. (You can cook these in advance and store in an airtight container in the fridge for 3 days).
- Let cool
- Combine the yogurt, honey, and pepper in a bowl.
- Place one crepe on a large plate, smear on a thin layer of yogurt and a couple berries.Top with another crêpe. Repeat until you’ve layered all the crepes into a beautiful cake. Top with raspberries and a last dollop of yogurt.