Busters Recipes

Strawberry Brunch Crepes with Honey Suzette 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
2 cups low-fat lemon yogurt
1 1/2 cups sliced strawberries

To prepare sauce, whisk together honey, orange juice, lemon juice, orange peel,
lemon peel and cornstarch in small saucepan 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. 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 1/3 cup yogurt. Top
each with 1/4 cup sliced strawberries and 2 to 3 tablespoons sauce.

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