-
1
In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended.
-
2
Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter.
-
3
Let the crepe batter stand at room temperature for about 20 minutes.
-
4
In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes; cover and keep warm.
-
5
In a bowl, mix the yogurt with the brown sugar and vanilla.
-
6
Heat a 10-inch crepe pan or nonstick skillet over moderate heat.
-
7
Brush the pan with some of the melted butter.
-
8
Pour in a scant 1/3 cup of the crepe batter and immediately rotate the pan to evenly coat the bottom.
-
9
Cook the crepe until lightly browned on the bottom, about 45 seconds.
-
10
Flip the crepe and cook until brown dots appear on the other side, about 15 seconds longer.
-
11
Transfer the crepe to a large baking plate covered with parchment paper.
-
12
Continue making crepes with the remaining batter, brushing the pan with the remaining melted butter as needed.
-
13
Spoon 3 tablespoons of the yogurt onto each crepe and roll them up.
-
14
Transfer to plates.
-
15
Spoon the raspberry-apricot sauce on top and serve.
-
16
*The crepes can be made ahead and stacked, then rewarmed in a microwave oven for about 20 seconds.
