Crêpes with honeyed sour cream and fresh berries
Thankfully, there are now several brands of crêpes available in the supermarket that both taste good and are low in fat.
Light sour cream
1 tsp, grated
12 medium, fresh, stems removed, berries quartered
Fresh orange juice
4 crepe(s), 6 " diameter, ready to use variety
- Combine the sour cream, honey, and orange zest in a small bowl; mix well.
- Combine the strawberries, blueberries, orange juice, and sugar in a medium nonstick skillet over high heat. Cook until warm and slightly softened, about 2 minutes; remove from the heat.
- Arrange 1 crêpe on each of 4 plates. Spoon 1 tablespoon of the sour cream mixture down the center of each crêpe; top each with 1⁄2 cup of the fruit, then fold the edges of the crêpes over the filling. Spoon the remaining fruit over the crêpes. Serve at once. Yields 1 filled crêpe per serving.
Look for crêpes in the produce or dairy section.