Strawberry Crepes with Honey Suzette Sauce
Recipe by National Honey Board
Ingredients
- 1/2cup honey
- 1/2cup orange juice
- 1tablespoon lemon juice
- 2teaspoons grated orange peel
- 1 1/2teaspoons grated lemon peel
- 1 1/2teaspoons cornstarch
- 1tablespoon butter or margarine
- 6-- Low-Fat Honey Crepes (see recipe)
- 1pint lemon sorbet or low-fat lemon yogurt
- 1 1/2cups fresh strawberries, sliced
Instructions
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In a 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.
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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 tablespoons Honey Suzette Sauce.
Nutritional Info *per serving
- Calories 359
- Fat 6g
- Cholesterol 40mg
- Sodium 184mg
- Carbohydrate 66g
- Fiber 2g
- Protein 11g
