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Pear Brunch Crêpes with Honey Suzette

YIELD: Makes 6 servings
INGREDIENTS
1/2 cup - honey
1/2 cup - fresh orange juice
1 T - fresh lemon juice
2 tsp. - freshly grated orange peel
1 1/2 tsp. - freshly grated lemon peel
1 1/2 tsp. - cornstarch
1 T - butter or margarine
6 - Honey Crêpes
2 cups - low fat lemon yogurt
1 can (16 oz.) - pear slices, drained
DIRECTIONS
In small saucepan combine honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch; whisk until well blended and cornstarch is dissolved. Bring mixture to boil over medium-high heat, whisking occasionally; cook until mixture thickens.
Remove from heat; whisk in butter.
Cool to room temperature or refrigerate until ready to use.
To assemble: press 1 Honey Crêpe into each of 6 ramekins or bowls to form cups. Fill each with 1/3 cup yogurt. Top each with 2 to 3 pear slices and 2 to 3 T sauce.