yogurt crepes with raspberry sauce

I've been looking for something new for the breakfast rotation lately. I mean, the buttermilk pancakes and french toast are fantastic, and I'm all over the eggs and grits with texas pete, but sometimes you just want something different. So I was excited to see an entire article dedicated to fresh breakfast ideas in December's Food & Wine - including one AHB will actually eat (sorry, salmon hash is *totally* out of the running here). Don't be intimidated by having to cook each crepe one at a time; if 8 minutes is really too long, get 2 fry pans going simultaneously.

Grocery list: 3 eggs, 1 1/4 cup milk, 1 cup AP flour, 3 T melted butter, 1/4 cup apricot preserves (I used orange marmalade), 1/2 cup frozen raspberries, 1 T fresh lemon juice, 1.5 cups plain greek yogurt, 3 T brown sugar, 1/2 tsp vanilla extract.



Since the batter has to rest for 20 minutes prior to cooking, start the batter first, then make the filling. Whisk 3 eggs with 1/4 cup of the milk and a pinch of salt, then add the flour and whisk until smooth.



The batter will be thick - almost a dough-like consistency. Carefully whisk in the remaining one cup of milk and 1 T of melted butter until smooth. Allow to rest for 20 minutes on the counter (do not refrigerate).



Add the marmalade, lemon juice and frozen raspberries to a small saucepan.



Cook over medium heat for about 5 minutes - as you stir it, the raspberries will kind of melt, so the entire mixture takes on the consistency of thick syrup.



For the crepe filling, mix the greek yogurt with brown sugar and vanilla extract. (This tastes almost exactly like vanilla yogurt, so I'm not sure why you couldn't substitute. I guess it depends what you keep around the house - vanilla yogurt is always "stocked" here, but not greek yogurt...)



To cook the crepes, brush a 10 inch skillet with a little of the melted butter, and heat the pan over medium heat. Pour 1/3 cup crepe batter into the middle of the pan, swirling it around quickly so the batter fills up the bottom of the pan in a very thin layer. Cook for 45 seconds or until it's lightly browned on the bottom. Flip and cook until the other side starts to brown (15-30 seconds more). Move to a parchment lined baking sheet and keep warm in the oven (stack cooked crepes between layers of parchment paper to prevent sticking). Brush the pan with melted butter in between each batch.



When all the crepes are done, assemble them to serve. Spoon a little of the filling in the middle, roll up the crepe, and top with a bit of raspberry sauce.