Honey Crepes for Breakfast

Yesterday I was really in the mood to make something with maple as the main flavor and when I typed in maple recipes into Google it gave me a recommendation for honey recipes, so I clicked on it, because honey is yummy too. And the first link was a honey website and where better to find honey recipes than a honey site, right? Well I looked all around the recipe categories and I made a mental note of a lot of recipes and then came the honey crepe recipe. I have only made crepes once before in my catering class, but that was with a crepe maker, and lets just say it wasn’t my shining moment. Well I decided to make it anyway because maybe it would be easier with a skillet. Let me just tell you if you are in the mood for crepes, just use your skillet, don’t go blow off $500 for a stupid crepe machine maker thing.


The first one I made was a disaster, I guess I had the temp too high (even though the directions said to do that) and there was smoke and it just wasn’t pretty, so I switched to a different pan and turned the head waaay down and started again. The next couple were decent and every now and then I would have a mishap, but after the 6th crepe I started to get much better, so better that there were hardly any gaps in the crepe, which I think is an accomplishment. These crepes are really good on their own or with some caramel sauce or chocolate or pretty much anything you can dream up. I had this one for breakfast:

I have a few crepe recipes stock piled onto my favorites bar, but I've been too scared to make them, but now I think I can, maybe today will be a crepe day and all I will have is crepes!

Honey Crepes
from Honey
makes 12 crepes (6 servings)

Ingredients
2 cups 2% milk
1 cup all purpose flour
2 egg whites
1 whole egg
1 tbsp honey
1 tbsp vegetable oil
1/8 tsp salt

Directions

1. Combine all ingredients into a blender or food processor until smooth
2. Spray and 8 inch skillet with cookies spray and heat over medium heat
3. Measure out 1/4 cup of the batter and pour into hot skillet, twisting and turning it until the batter covers the bottom of the skillet
4. Cook crepe for about 1 to 2 minutes and then gently turn the crepe over (Note: I killed my rubber spatula trying the do this, so start by pulling away the edges with a regular pancake spatula and then use your hands to flip it) Once flipped, cook for an additional 30 seconds to 1 minutes
5. Remove crepe to cool and repeat with the remaining batter. Crepes can be refrigerated for 3 days or frozen for 1 month

Nutrition Facts
serving size: 2 plain crepes
Calories 155.9 Total Fat 4.8 g Saturated Fat 1.4 g Polyunsaturated Fat 0.9 g Monounsaturated Fat 2.2 g Cholesterol 37.3 mg Sodium 63.5 mg Potassium 31.5 mg Total Carbohydrate 21.4 g Dietary Fiber 0.0 g Sugars 6.7 g Protein 7.4 g