Crepes with Raspberry-Cassis Sauce

We came back from Dijon, France with a bottle of crème de cassis de Dijon last November. The trip to Dijon and Lyon was absolutely wonderful by the way. Since then, I have been looking for an opportunity to use the beautiful ruby-colored liquor.

A recipe I found online was crepes with raspberry-cassis sauce by the New York Times. Fresh berries, greek yogurt-honey-lime filling, homemade fresh crepes, and of course, creme de cassis. Bingo!

The recipe did inspired me but I didn't follow the instruction. Instead, I adapted a recipe for crepes that I found on a Japanese recipe portal, Cookpad. I made-up raspberry-cassis sauce as well as greek yogurt-honey-lime filling. The result was fantastic! In fact I have made the dessert already twice this year. Berry season is coming. Multiple berries-cassis sauce sounds lovely.