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Crêpes with Sweet Yogurt and Raspberry-Apricot Sauce

Food & Wine
  • minutes
  • Serves 8

INGREDIENTS

1/2 cup

Raspberries, frozen

3

Eggs, large

1/4 cup

Apricot preserves

1 tbsp

Lemon juice, fresh

1 cup

All-purpose flour

3 tbsp

Brown sugar, light

1 pinch

Salt

1/2 tsp

Vanilla extract, pure

3 tbsp

Butter, unsalted

1 1/2 cups

Greek-style yogurt, plain

1 1/4 cups

Milk