Honey Crepes
- 2 large eggs
- 180 ml whole milk
- 125 ml water
- 125 g unbleached plain flour
- 45 g butter, melted
- 5 ml vanilla, extract
- 20 g honey, divided
- oil, as needed
- honey, for dirzzling
- icing sugar
- Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
- In a non-stick saute pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
- To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.
eggs, milk, water, unbleached plain flour, butter, vanilla, honey, oil, honey, icing sugar
Taken from www.food.com/recipe/honey-crepes-523898 (may not work)