The Good News Nichole Birdsall tops these crêpes with strawberries, a superfruit high in vitamin C and potent antioxidants, and a creamy, orangey sauce sweetened with a splash of Bonterra Muscat dessert wine instead of sugar.
Plus: More Dessert Recipes and Tips
1/2 cup all-purpose flour
1/2 teaspoon salt
3/4 cup skim milk
1 large egg
1 cup plain low-fat yogurt
2 tablespoons honey
1 tablespoon Muscat dessert wine
1/4 teaspoon grated orange zest
24 strawberries, sliced
Confectioners' sugar, for dusting
How to Make It
In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.
Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.
Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners' sugar and serve immediately.
One Serving 241 cal, 9 gm fat, 1.5 gm sat fat, 33 gm carb, 1.7 gm fiber.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.