Citrus Lavender Crepes with Amaretto-Infused Greek Yogurt
Ingredients
- 3 tbsp amaretto liqueur
- 1 cup plain Greek yogurt
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 3 drops lavender extract
- zest from one orange
- zest from one meyer or regular lemon
- 3 tbsp canola oil
- 1 cup all-purpose flour
- 1 pinch kosher salt
- 1 tsp granulated sugar
Instructions
- Add the amaretto liqueur to a small pan over medium heat. Warm for about 5 minutes or until most or all of the alcohol has cooked out. Transfer it to a small bowl to cool slightly before stirring in the Greek yogurt. Cover and refrigerate until you are ready to serve.
- To a blender, add the eggs, buttermilk, vanilla extract, lavender extract, orange zest, lemon zest, canola oil, flour, salt, and sugar. Pulse until completely smooth. At this point the batter should be very thin, but not water thin. Add water as needed if you feel it needs to be thinned out.
- Heat a nonstick pan over medium heat and spray with a nonstick spray. In 1/4 cup increments add the batter to the pan. Swirl the batter so that it fans out into a thin layer, Cook for about 45 seconds-1 minute or until the edges begin to lift and the top begins to harden. Flip the crepe and cook for an additional 20 seconds. Remove from heat and transfer to a plate. Repeat this step for the rest of the batter.
- Serve the crepes with amaretto-infused yogurt and additional zest if desired. Enjoy!