To prepare sauce, whisk together honey, orange juice, lemon juice orange peel, lemon peel and cornstarch in small saucepan until well blended and cornstarch is dissolved. Bring mixture to a 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 cr?pe into each of 6 ramekins or bowls to form a cup. Fill each with 1/3 cup yogurt. Top each with 1/4 cup sliced strawberries and 2 to 3 tablespoons sauce.
Combine all ingredients in blender or food processor; blend until smooth. Rub 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons cr?pe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn cr?pe over and cook until lightly browned. Remove cr?pe to plate to cool. Repeat process with remaining batter. Cr?pes may be refrigerated 3 days or frozen up to 1 month in airtight container.
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