Crêpes with Strawberries and Muscat-Yogurt Sauce

In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.

Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.

Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners' sugar and serve immediately.