Saturday, February 26, 2011

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)

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

  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


  1. these crepes were absolutely fantastic. As a lucky person able to eat the crepes that Becca prepared, they were sweet, tasty, loved the honey element . I like to have crepes with sugar and lemon and this was a perfect combination with this crepe recipe

  2. I really like to how you serve these, are there cranberries on top? Yum! And let me tell you, when making crepes (or pancakes), the first one is always supposed to be tossed:
    At least that's what my grandmother always says :)

    And thanks for your comment, I can only advise you to try tofu (preferably smoked tofu), it's so good. My family also had to get used to it, but now they are and I even convinced them to give it a try :)


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