Strawberry Crêpes with Honey Suzette Sauce

Strawberry Crêpes with Honey Suzette Sauce

YIELD: Makes 6 servings


1/2 cup - honey

1/2 cup - orange juice

1 T - lemon juice

2 tsp. - grated orange peel

1 1/2 tsp. - grated lemon peel

1 1/2 tsp. - cornstarch

1 T - butter or margarine

6 - Honey Crêpes

1 pint - lemon sorbet or low-fat lemon yogurt

1 1/2 cups - fresh strawberries, sliced


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.

To assemble: press 1 Honey Crêpe 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 T Honey Suzette Sauce.