Strawberry Crepes with Honey Sauce
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.
- 1/2 cup honey
1/2 cup orange juice
1 Tablespoon lemon juice
2 teaspoons grated orange peel
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
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 sauce.
* To make crepes:
1 cup all-purpose flour
2 large 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. Otherwise...
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.
Fresh strawberries and honey citrus sauce make these crepes great for an elegant morning wake-up. The directions say to treat the crepes like cups in ramekins, but you could easily use the sauce and strawberries as a filling or topping for traditional crepes.
Mr Breakfast would like to thank muffin for this recipe.
Recipe number 261. Submitted 5/7/2002.