Do you have a fond memory of a particular meal? Mine was when I was in school and we had to make a recipe from a country that we were studying. Then we got to try everyone else’s food from their country; the people who had France did crepes! Oh…my…goodness they were amazing and not something you easily forget. My struggle came in when I found out I could not have soy. One of my favorite ways to top crepes is with a hazelnut spread. Finally, I recently found a spread that has sunflower oil instead; so now the house is filled with crepes!!
Here is how honey crepes are made;
½ cup of milk
½ cup of water
¼ teaspoon of salt
2 Tbsp. of melted butter
1 tsp. Vanilla
¼ cup Honey
1 cup of flour
Mix together the milk, water, eggs, salt, butter, and the vanilla. Next, sift in the flour; doing it a small amount at a time will prevent lumps from happening. Finally, mix in the honey, I have found it mixes in better and does not crystallize from the cold ingredients. Using a small circle frying pan; spray the pan with your favorite cooking spray and turn on the heat to about a medium heat. Using a measuring cup; pour a little less than a ¼ cup of the batter into the pan. Move the batter around the pan until it evenly covers the surface; place back on the burner. Once the outer two inches look dry, flip it over by placing a spatula under the edges to loosen the crepe and then slide the spatula directly under. This recipe makes about 12 crepes.
HINT: The batter can also be made using a blender; place all liquid ingredients in the blender first, then add the sifted flour in and blend it up.
Topping the crepes: Oh man there is so many ways you can top these crepes, here are some of our favorites;
-Eggs and cheese; can even add your favorite breakfast meat for a hearty breakfast
-Fresh fruit, honey, and whip cream
-Any of the Honeyville whipped honeys work well with this recipe
-Hazelnut spread with whip cream
– They are even really good to just eat by themselves or drizzle honey on
From our bee hive to yours,