Crêpe Cake with Yogurt

 

I decided to get fancy with a weekend breakfast and make a crêpe cake. I actually made it the day before and let it set up in the fridge overnight, so I was really happy with myself. I really liked this crêpe cake, though I concede I could have made it sweeter by using vanilla yogurt, for example. And it was so beautiful! But the Fox took one bite and declared that he hated it; the Little Prince was more diplomatic and said it wasn’t his favorite after a few bites. I think I’ll make them a chocolate version to reconcile them with the idea of a crêpe cake; so, although I want to recommend this, I can only do so while giving you a fair warning that it’s not to everybody’s liking. 

1 cup all-purpose flour 

1 Tbsp. granulated sugar 

¼ tsp. salt 

2 eggs 

1 ¼ cups lactose-free milk 

¼ cup lactose-free buttermilk substitute

4 Tbsp. lactose-free butter, melted, divided 

zest of 3 lemons, divided 

1 ½ cups lactose-free plain unsweetened yogurt 

2 Tbsp. honey 

freshly ground black pepper (optional) 

1 cup fresh raspberries 

sprinkle of confectioners' sugar 

Mix together the flour, granulated sugar, and salt. 

In another bowl, whisk together the eggs, milk, buttermilk, 3 tablespoons of the melted butter, and the zest of 1 lemon. Slowly add the dry ingredients to the wet ingredients and whisk into a nice, thin batter. If the batter seems too thick, add a bit more buttermilk. 

Heat a crêpe pan or 10-inch nonstick skillet over medium-high heat. Brush the pan with butter. Add about 2 tablespoons batter (my ladle is closer to ¼ cup), lift the pan and roll the batter around to create a thin, even layer. Once the crêpe starts to form little holes, bubbles a bit, and begins to turn golden brown, it's ready to turn. With a spatula, carefully flip the crêpe over and cook another 30 seconds. Remove the crêpe to a large plate and repeat until you've used all the batter, making about 10 crêpes (I had 8). 

In a small bowl, mix together the remaining zest, yogurt, honey, and pepper. Place one crêpe on a large plate, smear on a thin layer of yogurt, and top with another crêpe. Repeat until you've layered all the crêpes into a beautiful cake. (At this point, because my crêpes were uneven, I used the ring of an 8-inch springform pan to trim the edges of the crêpe cake. It looked much better!) 

Top with raspberries and confectioners' sugar before serving.