Strawberry Crepes with Honey Suzette Sauce

Makes 6 serving

Ingredients of Strawberry Crepes

  • ½ cup honey
  • ½ cup orange juice
  • 1 Tablespoon lemon juice
  • 2 teaspoons grated orange peel
  • 1-½ teaspoons grated lemon peel
  • 1-½ teaspoons cornstarch
  • 1 Tablespoon butter or margarine
  • 6 Low-Fat Honey Crêpes
  • 1 pint lemon sorbet or low-fat lemon yogurt
  • 1-½ cups fresh strawberries, sliced

Directions to make Strawberry Crepes
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
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 ¼ cup sliced strawberries and 2 to 3 Tablespoons Honey
Suzette Sauce.


Honey Strawberry Tart

Makes 8 servings

Ingredients to make Honey Strawberry Tart

  • 1/3 cup honey
  • 1 Tablespoon lemon juice
  • 1 baked or ready-to-eat 9-inch pie shell
  • 4 cups halved fresh strawberries
  • Mint sprigs, for garnish, optional


Combine honey and lemon juice in small bowl; mix well. Brush bottom of pie shell with
mixture. Fill shell with strawberries. Drizzle remaining honey mixture over berries.
Garnish with mint sprigs, if desired.
Prepare honey glaze and strawberries. Fill shell and glaze strawberries just before
serving to prevent shell from becoming soggy.