1 and 1/2 teaspoons grated lemon peel
1 and 1/2 teaspoons cornstarch
1 Tablespoon butter or margarine
1 pint lemon sorbet
1 and 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 sauce.
**To make crepes:
1 cup all-purpose flour
2 eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.
If you have a crepe maker, you probably know what to do next. If you're not so lucky...
Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.
Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking.
This will make 8 crepes. 2 crepes make a serving.
Have a great breakfast!!!
Mr Breakfast would like to thank muffin for this recipe.
