Strawberry Crepes with Honey Suzette Sauce
Makes 6 servings.

1/2 cup

honey

 

1/2 cup

orange juice

1 Tablespoon

lemon juice

2 teaspoons

grated orange peel

1-1/2 teaspoons

grated lemon peel

1-1/2 teaspoons

cornstarch

1 Tablespoon

butter or margarine

6

Low-fat Honey Crepes

1 pint

lemon sorbet

1-1/2 cups

sliced fresh strawberries

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.

2 cups

nonfat milk

1 cup

all-purpose flour

2

egg whites

1

egg

1 tablespoon

honey

1 tablespoon

vegetable oil

1/8 teaspoon

salt

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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