Strawberry Crêpes Suzette

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Strawberry Crêpes Suzette."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/strawberry-crepes-suzette-recipe.htm>  06 July 2008.

Strawberry Crêpes Suzette Photo
Strawberry Crêpes Suzette
Yield: Makes 12 servings
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Strawberries are delicious, beautiful and nutritious. They have only 37 calories for a half-cup serving, which also provides 100% of the Recommended Dietary Allowance of vitamin C.
Ingredients:
12
Crepes (recipe follows)

1
cup fresh orange juice

2
teaspoons cornstarch

2
tablespoons sugar

2
teaspoons grated orange peel

3
cups fresh strawberry slices

1/4
cup orange-flavored liqueur

1
teaspoon margarine



Preparation:
1.
Prepare crêpes. Set aside.

2.
Combine orange juice and cornstarch in large saucepan. Stir until cornstarch is dissolved. Add sugar, grated orange peel and strawberries; mix well. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring until slightly thickened. Remove from heat; stir in liqueur and margarine.

3.
Arrange crepes, folded in quarters, on serving dish. Spoon sauce evenly over top. Serve immediately.



Nutritional Information:
Serving Size: 1 crêpe with 1/12 of strawberry sauce
Fiber 1 g
Carbohydrate 17 g
Total Fat 1 g
Calories from Fat 10 %
Calories 94
Protein 2 g
Sodium 52 mg
Dietary Exchange:
Fruit 1/2
Starch 1/2
Fat 1/2

Crêpes

Yield: Makes 12 crêpes
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Ingredients:
1
cup fat-free (skim) milk

2
egg whites

1/2
cup whole wheat flour

1/4
cup all-purpose flour

1
tablespoon sugar

1/8
teaspoon salt

1/2
tablespoon margarine



Preparation:
1.
Combine milk, egg whites, both flours, sugar and salt in food processor or blender; process until well blended. Pour mixture into large bowl.

2.
Melt margarine in nonstick crêpe or omelet pan over medium heat. Pour melted margarine into crêpe batter; mix well. Wipe pan with paper towel; save towel for later use. Heat pan over medium heat.

3.
Spoon 2 tablespoons batter into hot pan; roll from side to side to cover entire pan surface. When edges of batter curl away from sides of pan, turn crêpe. Brown. Repeat with remaining batter; wipe pan with reserved paper towel between each crêpe. Keep crêpes warm in covered container until ready to use.


Cook's Tip: Choose fresh strawberries that are bright red and still have their green stems attached. Don't wash until ready to use. Store strawberries in a moistureproof container in the refrigerator for two to three days.



Strawberry Crêpes Suzette

This recipe appears in: French