-
1
To make crepe batter, place milk, eggs, salt and sugar in blender.
-
2
Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth.
-
3
Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes.
-
4
If resting batter longer, refrigerate.
-
5
(Whisk again before making crepes.)
-
6
While batter is resting, make raspberry sauce.
-
7
Combine 1/3 cup water and sugar in small saucepan and bring to a boil.
-
8
Reduce heat to medium low and simmer until sugar has dissolved.
-
9
Remove from heat.
-
10
Stir in rose water, raspberries and cassis liqueur.
-
11
Return to heat, bring to a simmer, cover and simmer 10 minutes.
-
12
Remove from heat and strain the mixture into a bowl.
-
13
Press the raspberry pulp through strainer with a spatula and discard seeds.
-
14
Whisk or stir to blend pulp and syrup and set aside.
-
15
Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice.
-
16
Taste and adjust sweetness.
-
17
Set aside.
-
18
To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter.
-
19
Pan must be hot when you add crepe batter.
-
20
Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan.
-
21
Tilt and swirl pan to distribute batter in an even layer.
-
22
Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned.
-
23
Crepe should not stick to pan.
-
24
Flip crepe over and cook for 30 seconds on the other side, until speckled.
-
25
Turn out onto a plate.
-
26
Continue with remaining batter, brushing pan occasionally with butter if desired.
-
27
If you want to serve crepes at their hottest, assemble them as they come out of the pan.
-
28
Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again.
-
29
Place on plate or platter.
-
30
When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar.
-
31
Serve.
