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Strawberry Crepes with Honey Suzette Sauce
Makes 6 servings.
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1/2 cup
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honey
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1/2 cup
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orange juice
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1 Tablespoon
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lemon juice
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2 teaspoons
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grated orange
peel
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1-1/2 teaspoons
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grated lemon
peel
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1-1/2 teaspoons
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cornstarch
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1 Tablespoon
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butter or
margarine
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6
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Low-fat
Honey Crepes
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1 pint
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lemon sorbet
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1-1/2 cups
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sliced fresh
strawberries
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In small saucepan, whisk together
honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch
until well blended and cornstarch is dissolved. Bring mixture to a boil
over medium-high heat, whisking occasionally; cook until mixture thickens.
Remove from heat. Whisk in butter or margarine. Cool to room temperature
or refrigerate until ready to use. To assemble, press 1 crepe into each of
6 ramekins or bowls to form a cup. Fill each with 1 scoop of sorbet. Top
each with 1/4 cup sliced strawberries and 2 to 3 Tbsp. Honey Suzette
Sauce.
Low-Fat Honey Crepes
Makes 12 crepes.
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2 cups
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nonfat milk
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1 cup
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all-purpose
flour
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2
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egg whites
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1
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egg
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1 tablespoon
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honey
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1 tablespoon
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vegetable oil
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1/8 teaspoon
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salt
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Combine all ingredients in blender or
food processor; blend until smooth. Rub 8-inch nonstick skillet with oiled
paper towel or spray
lightly with nonstick cooking
spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crepe batter
into skillet, tilting and rotating skillet to cover evenly with batter.
Cook until edges begin to brown. Turn crepe over and cook until lightly
browned. Remove crepe to plate to cool.
Repeat process with remaining batter.
Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight
container.
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