Buttermilk Crepes with Honey Mascarpone Greek Yogurt Cream

• Vegetarian

• Produce

  • 1 Strawberries

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 7/16 cup Domino honey granule

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 cup Almond flour

• Dairy

  • 2 cups Buttermilk
  • 8 oz Greek yogurt
  • 2 tbsp Heavy cream
  • 8 oz Mascarpone
  • 2/3 cup Milk

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 cup all purpose flour
• 1 cup almond flour
• 4 large eggs
• 2 cups buttermilk
• ⅔ cup milk
• ¼ cup Domino® Honey Granules
• 8 oz mascarpone
• 8 oz Greek yogurt
• 3 tbsp Domino® Honey Granules
• 2 tbsp heavy cream
• strawberries, to garnish

Directions

• To make the crepe batter, in a large bowl, whisk together the flours. Make a well in the center and crack the eggs into it. Add the buttermilk and milk ½ cup at a time, whisking until well combined. Stir in the Domino honey granules. Let sit while you prepare the cream.
• To make the mascarpone Greek yogurt cream, in a medium bowl whisk together the mascarpone, Greek yogurt, Domino® Honey Granules, and heavy cream. Set aside.
• Lightly grease a large nonstick pan or a crepe pan and set over medium heat. Add ⅓ cup of batter to the pan and swirl to coat the pan. Cook for 2-3 minutes or until the edges of the crepes start to curl. Flip and cook the other side for 30-45 seconds. Remove from pan and repeat with remaining batter.
• Serve crepes topped with honey mascarpone Greek yogurt cream and strawberry slices.

Nutrition