Friday, March 27, 2009

Fabulous Crepes

Since I want to run a B&B someday, I've now made it part of my meal plan to have a nice breakfast on Sunday mornings. I need to branch out from egg mcmuffins and cheesy toast. So, with that in mind, this Sunday I'm making Lemon Ricotta Pancakes (recipe to be posted next week). Last week, I made these fabulous crepes using seasonal strawberries from the local farmer's market. They were so good, and I loved making something sweet and healthy at the same time.

These recipes are from Master Cook, and unfortunately I don't have pictures. I guess I'll just have to make them again (darn) and take pictures next time!

Low Fat Honey Crepes

2 cups nonfat milk
1 cup all-purpose flour
2 egg whites
1 egg
1 tablespoon honey
1 tablespoon vegetable oil
1/8 teaspoon salt

Combine all ingredients in blender or food processor; blend until smooth. Rub 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crêpe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crêpe over and cook until lightly browned. Remove crêpe to plate to cool. Repeat process with remaining batter. Crêpes may be refrigerated 3 days or frozen up to 1 month in airtight container.

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
Low-Fat Honey Crêpes, see recipe
2 cups low-fat lemon yogurt
1 1/2 cups sliced fresh 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 crêpe 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.

CKS Note: I would recommend not using so much yogurt. You could leave it out entirely, but it does give the filling a little more substance.

1 comment:

Cindy said...

This is great. I never think to try new breakfast recipes. You are going to become the breakfast guru!