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Breakfast Crepes With Fresh Strawberry Puree And Orange Yogurt Sauce

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Ingredients
For orange yogurt sauce
  Orange yogurt sauce 1 Cup (16 tbs)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Orange juice 1 Tablespoon
  Orange rind 1⁄2 Teaspoon, grated
  Grated lemon rind 1⁄2 Teaspoon
  Honey 2 Teaspoon
  Nutmeg 1⁄8 Teaspoon, freshly grated
  Ground mace 1 Pinch
  Spa crepes 8
  Crepes 8
  Low fat cottage cheese 1 Cup (16 tbs)
  Sliced strawberries/A mixture of strawberries, orange segments, and sliced rind 3⁄4 Cup (12 tbs)
  Strained pureed strawberries 1⁄2 Cup (8 tbs) (About 3/4 Cup Whole Strawberries)
  Kiwi fruit 1 , peeled and cut into 8 slices
  Strawberries 2 , sliced
Directions

To make the yogurt sauce, whisk all the ingredients in a small mixing bowl, cover, and store in the refrigerator.
If the sauce seems too thick to pour, thin it with water, added a spoonful at a time.
If the crepes were made in advance, preheat the oven to 350° F.
Spread the crepes in a single layer on a baking sheet and bake for 3 to 5 minutes, until warm but not dried out.
For each portion, fold 2 crepes in half and place on a serving plate with straight sides touching.
Lift up the tops of the crepes and spread 2 tablespoons of cottage cheese over the bottom half of each.
Place 1 1/2 tablespoons of sliced strawberries over the cottage cheese on each crepe and fold down the tops of the crepes.
Spread 2 tablespoons of yogurt sauce around the edge of one of the crepes and 2 tablespoons of strawberry puree around the other.
Place 2 kiwi slices and 2 strawberry slices in the center of the crepes and serve.

Recipe Summary

Method: 
Baked
Dish: 
Sauce
Ingredient: 
Orange

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