I’m having a bit of a pity party about being alone on New Year’s Eve, so I decided to cook today.
Several days ago I discovered this Martha Rose Shulman recipe on the New York Times site. One of my indulgences in life is to subscribe to the NY Times. It is pricey but the writing soars and the food section is wonderful. I don’t know of another newspaper with that dedication to its food section.
This recipe combines warm crepes with a lime zest-infused Greek yogurt filling and sauces the whole thing with a fresh raspberry sauce. What’s not to love here?
A link to the original NY Times/Martha Rose Shulman recipe appears at the end of this post.
- 1 1/4 C. low-fat milk
- 2 large eggs
- 1/4 t. salt
- 1/3 C. water
- 1 T. sugar
- 1/3 C. plus 1 T. unbleached all-purpose flour (sifted)
- 1/3 C. plus 1 T. whole wheat flour (sifted)
- 3 T. unsalted butter (melted)
- 1 t. finely-grated lime zest
- Raspberry Sauce
- 1/4 C. sugar
- 1/2 t. rose water
- 1 6-ounce box raspberries (about 1 1/4 C.)
- 1 T. creme de cassis liqueur
- Yogurt Filling
- 1 1/4 C. plain Greek yogurt
- 1 T. plus 1 t. mild honey
- 1 1/4 t. finely grated lime zest
- 1 to 1 1/2 t. fresh lime juice
- 1 6-ounce box raspberries
- powdered sugar for dusting
- For the crepe batter, mix milk, eggs, salt and sugar in your blender. When those ingredients are mixed, add the flours (with the motor running) and the melted butter for one minute. Your batter should be well-mixed and smooth. Pour your batter into a bowl and stir in the lime zest. Let the batter rest on your counter for at least 30 minutes.
- For the raspberry sauce, mix 1/3 C. water and sugar in a small saucepan and bring mixture to a boil. Reduce heat to medium low and simmer until the sugar has totally dissolved. Remove from heat and stir in rose water, raspberries and cassis liqueur. Return the raspberry mixture to the heat and bring to a simmer. Cover and simmer for 10 minutes. Remove from heat and strain mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
- For the yogurt sauce, whisk yogurt, honey, lime zest and lime juice. Taste and adjust sweetness. Set aside.
- To make the crepes ,heat 8-inch non-stick crepe pan over medium-high heat and brush lightly with butter. With pan lifted off heat, pour 1/4 C. batter to coat the bottom of the pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about one minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate Continue with remaining batter, brushing pan occasionally with butter.
- To assemble the crepes,spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 t. raspberry sauce. Fold crepe in half and then in half again. Place on plate. When all crepes are made and filled, spoon sauce over the crepes, garnish with raspberries and dust with powdered sugar. Serve.
Here is the link to the original NY Times recipe: