These crêpes, by Rachel Soszynski, are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.:) F&W Magazine, December 2008 edition. From: Top Weekend Breakfasts. Different from my recipe for Blintzes with Apricots. The crepe batter to stand at room temperature for 20 minutes. -- posted by Manami
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