Buttermilk Crepes with Honey Mascarpone Greek Yogurt Cream
Add a little decadence to your morning with these buttermilk crepes with honey mascarpone Greek yogurt cream.
Yield: 20-24 crepes
For the crepes
  • 1 cup all purpose flour
  • 1 cup almond flour
  • 4 large eggs
  • 2 cups buttermilk
  • ⅔ cup milk
  • ¼ cup Domino® Honey Granules
For the cream
  • 8 oz mascarpone
  • 8 oz Greek yogurt
  • 3 tbsp Domino® Honey Granules
  • 2 tbsp heavy cream
  • strawberries, to garnish
  1. 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.
  2. 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.
  3. 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.
  4. Serve crepes topped with honey mascarpone Greek yogurt cream and strawberry slices.
An Eats Well With Others Original
Nutrition Information
Serving size: 4 crepes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/03/buttermilk-crepes-with-honey-mascarpone-greek-yogurt-cream.html