|Reduced-fat sour cream||8 Ounce (1 Carton)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Teaspoon|
|Crepes||5 (9 Inch Size, Ready To Use)|
|Sliced fresh strawberries||2 1⁄2 Cup (40 tbs) (Thinly Sliced)|
1. Combine first 3 ingredients, stir well. Spread 1/4 cup sour cream mixture over half of each crepe, spreading to edge, top each with 1/2 cup sliced strawberries. Fold each crepe in half to cover filling, fold in half again, bringing ends together to form a triangle. Sift powdered sugarover crepes.