My husband and I feel personally responsible for the Greek yogurt trend in America. We went to Greece, fell in love with Fage, came back, asked our local Trader Joe’s to start carrying it, and voila! A month or so later Greek yogurt was everywhere. Blame us if you want, but life is better with Greek yogurt.
In Greece, yogurt is a way of life. Served in gigantic proportions, and always with honey and walnuts, the thick and creamy concoction only barely resembles the dessert-like American counterparts. As people that regularly make our own yogurt at home, we immediately fell in love with it and ate it at least once a day while on vacation.
You can truly top yogurt however you like, but our favorite way is easily with the traditional honey & walnuts. As former beekeepers, we still have a stockpile of honey around our home, and for the walnuts, this is my favorite recipe. You could use raw walnuts, and live happily in ignorant bliss, but the crunch and light spice that a candied walnut adds is a great way to perk up this simple dish.
- ¼ cup Powdered Sugar
- 1/8 tsp Cayenne Powder (optional)
- 1/8 tsp Salt
- 4 oz Walnut Halves (about 1 large cup), avoid smaller pieces
- Preheat oven to 350. Line a baking sheet lined with a silicon mat.
- Fill a small saucepan with water and bring to a boil.
- While waiting for the water to boil, combine the sugar, chili powder and salt in a medium mixing bowl and mix.
- Once the water is boiling, add the walnuts and blanch for 3 minutes.
- Drain the walnuts well and immediately toss with the sugar mixture. The sugar will melt slightly. Once the walnuts are evenly coated, spread evenly on your baking sheet. Bake for 10 minutes or until the walnuts are a deep golden brown. Watch them carefully because they can burn quite easily.
Toss the walnuts with the sugar mixture.
- Remove from the oven and let cool completely. Store in an airtight container for up to one week.
Makes 4 ¼ servings.
Can be used to top salads, yogurt, added to granola, oatmeal, ice cream, or your favorite place to add a sweet crunch!
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.