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Crepes with Strawberries and Muscat-Yogurt Sauce
Recipe by Executive Chef Fredy Hernandez
Makes: 4 servings
½ cup all-purpose flour
½ teaspoon salt
¾ cup skim milk
1 large egg
1 cup plain low-fat yogurt
2 tablespoons honey
1 tablespoon Muscat dessert wine
¼ teaspoon grated orange zest
24 strawberries, sliced
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 degrees. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about three tablespoons of the crepe batter, swirling the pan to coat evenly; pour off any excess. Cook the crepe over moderate heat until the bottom is brown in spots and the sides are crisp, about two minutes. Flip the crepe and cook for one minute longer. Transfer to a baking sheet; repeat to make seven more crepes.
3. Fold the crepes into quarters and bake until hot, about four minutes. Place two crepes on each plate. Top with yogurt sauce and garnish with the strawberries. Dust with confectioners’ sugar and serve immediately.