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Pear Honey Suzette Crepes

These honey crepes are perfect to serve at baby showers, brunches, or any mid-day get together. And so convenient to make with canned pears!

This recipe works for: Breakfast | Dessert | Snack

Serving Size: 6
Ingredients: Filling:
  • 1/2 cup honey
  • 1/2 cup fresh orange juice
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons freshly grated orange peel
  • 1-1/2 teaspoons freshly grated lemon peel
  • 1-1/2 teaspoons cornstarch
  • 1 Tablespoon butter or margarine
  • 6 lowfat honey crepes (recipe follows)
  • 2 cups low fat lemon yogurt
  • 1 can (16 oz.) pear slices, drained
  • 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


Pear with Honey Suzette Crepe Filling:

  1. In small saucepan combine honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch; whisk until well blended and cornstarch is dissolved.
  2. Bring mixture to boil over medium-high heat, whisking occasionally; cook until mixture thickens.
  3. Remove from heat; whisk in butter. Cool to room temperature or refrigerate until ready to use.
  4. To assemble, press 1 crepe into each of 6 ramekins or bowls to form cups. Fill each with 1/3 cup yogurt. Top each with 2 to 3 pear slices and 2 to 3 Tablespoons sauce.

Low-Fat Honey Crepes:

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

Photo adapted from: Maggie Beer

Recipe Source: Adapted from: Honey.com
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