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Pear Brunch Crêpes with Honey Suzette

Pear Brunch Crêpes with Honey Suzette

YIELD: Makes 6 servings

INGREDIENTS

1/2 cup - honey

1/2 cup - fresh orange juice

1 T - fresh lemon juice

2 tsp. - freshly grated orange peel

1 1/2 tsp. - freshly grated lemon peel

1 1/2 tsp. - cornstarch

1 T - butter or margarine

6 - Honey Crêpes

2 cups - low fat lemon yogurt

1 can (16 oz.) - pear slices, drained

DIRECTIONS

In small saucepan combine honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch; whisk until well blended and cornstarch is dissolved. Bring mixture to boil over medium-high heat, whisking occasionally; cook until mixture thickens.

Remove from heat; whisk in butter.

Cool to room temperature or refrigerate until ready to use.

To assemble: press 1 Honey Crêpe 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 T sauce.