Ingredients
Iced Salted Honey Latte
- 1 cup Coffee
- 1 cup Milk
- 1 TBSP Honey
- 1 pinch Flaky sea salt
- 1 tsp Sugar
Crêpes
- 1 TBSP Butter melted
- ½ cup All-purpose flour
- 1 Egg
- ¼ cup Milk
- ¼ cup Sparkling water
- 1 pinch Salt
- Nonstick spray
Sauce
- ¼ cup Apricot preserves
- ½ cup Frozen raspberries
- 1 TBSP Lemon juice fresh
- 1 ½ cups Vanilla yogurt
- 3 TBSP Brown sugar
- ½ tsp Vanilla extract
Instructions
- Brew coffee. Allow to cool at room temperature, or, for faster cooling, place in the refrigerator.
- Melt the butter in a pan on low or in the microwave.
- Make the crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and sparkling water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a griddle or nonstick frying pan over medium-high heat.
- Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately ¼ cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is golden brown. Loosen with a spatula, turn, and cook the other side until golden brown. Repeat for remaining crêpes.
- In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.
- In a bowl, mix the yogurt with the brown sugar and vanilla.
- In a jar with a lid, pour milk and shake vigorously back and forth for a minute, until foamy. Take off the lid, and microwave milk for 15 seconds.
- Pour coffee over ice. Using a spoon, hold back the foam and pour a little milk into each glass. Then take spoonfuls of the foam to add on top of the latte. Drizzle honey over each latte and top with flaked sea salt. Add sugar if needed to taste.
- Spoon the yogurt onto each crêpe and roll them up. Transfer to plates. Spoon the raspberry-apricot sauce on top and serve.
- Serve crêpes with latte.
Nutrition
Calories: 584kcal | Carbohydrates: 88g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 265mg | Potassium: 699mg | Fiber: 1g | Sugar: 57g | Vitamin A: 784IU | Vitamin C: 6mg | Calcium: 455mg | Iron: 2mg

Crepes with Sweet Yogurt and Raspberry Apricot Sauce
Ingredients
Iced Salted Honey Latte
- 1 cup Coffee
- 1 cup Milk
- 1 TBSP Honey
- 1 pinch Flaky sea salt
- 1 tsp Sugar
Crêpes
- 1 TBSP Butter melted
- ½ cup All-purpose flour
- 1 Egg
- ¼ cup Milk
- ¼ cup Sparkling water
- 1 pinch Salt
- Nonstick spray
Sauce
- ¼ cup Apricot preserves
- ½ cup Frozen raspberries
- 1 TBSP Lemon juice fresh
- 1 ½ cups Vanilla yogurt
- 3 TBSP Brown sugar
- ½ tsp Vanilla extract
Instructions
- Brew coffee. Allow to cool at room temperature, or, for faster cooling, place in the refrigerator.
- Melt the butter in a pan on low or in the microwave.
- Make the crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and sparkling water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a griddle or nonstick frying pan over medium-high heat.
- Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately ¼ cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is golden brown. Loosen with a spatula, turn, and cook the other side until golden brown. Repeat for remaining crêpes.
- In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.
- In a bowl, mix the yogurt with the brown sugar and vanilla.
- In a jar with a lid, pour milk and shake vigorously back and forth for a minute, until foamy. Take off the lid, and microwave milk for 15 seconds.
- Pour coffee over ice. Using a spoon, hold back the foam and pour a little milk into each glass. Then take spoonfuls of the foam to add on top of the latte. Drizzle honey over each latte and top with flaked sea salt. Add sugar if needed to taste.
- Spoon the yogurt onto each crêpe and roll them up. Transfer to plates. Spoon the raspberry-apricot sauce on top and serve.
- Serve crêpes with latte.
Nutrition
Calories: 584kcalCarbohydrates: 88gProtein: 18gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 139mgSodium: 265mgPotassium: 699mgFiber: 1gSugar: 57gVitamin A: 784IUVitamin C: 6mgCalcium: 455mgIron: 2mg
Tried this recipe?Let us know how it was!