Strawberry Crepes with Honey Suzette Sauce

  • Yield 6 servings

When strawberries are at their peak, whip up some Low-Fat Honey Crepes and fill them with this fruit sauce.


1/2 cup honey
1/2 cup orange juice
1 tablespoon lemon juice
2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons cornstarch
1 tablespoon butter or margarine
6 -- Low-Fat Honey Crepes (see recipe)
1 pint lemon sorbet or low-fat lemon yogurt
1 1/2 cups fresh strawberries, sliced


  1. 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.
  2. 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.



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