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Crêpes with Strawberries and Muscat-Yogurt Sauce
© Marcus Nilsson

Crêpes with Strawberries and Muscat-Yogurt Sauce

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • FAST
  • HEALTHY

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.

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  1. 1/2 cup all-purpose flour
  2. 1/2 teaspoon salt
  3. 3/4 cup skim milk
  4. 1 large egg
  5. Vegetable oil
  6. 1 cup plain low-fat yogurt
  7. 2 tablespoons honey
  8. 1 tablespoon Muscat dessert wine
  9. 1/4 teaspoon grated orange zest
  10. 24 strawberries, sliced
  11. Confectioners' sugar, for dusting
  1. 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.
  2. 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.
  3. 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.
Notes One Serving 241 cal, 9 gm fat, 1.5 gm sat fat, 33 gm carb, 1.7 gm fiber.