Crepes & Orange Honey Butter

This morning, in a fit of pregnancy craving, I remembered a lovely breakfast that Gabriel and I shared at a creperie in view of the Pacific Ocean on a previous trip to California.  I had crepes and croissants with brie cheese and orange honey butter on that particular morning, a beautiful and delicious memory.  Today, having never made crepes before in my life, I got ambitious and thought I would try to replicate that breakfast I enjoyed in California.  This is my disclaimer: I am a beginner when it comes to making crepes, so this recipe or method may not be your ideal, but this worked for me and I thoroughly enjoyed them.  I’m open to feedback and suggestions! =)

Crepes

Ingredients:

2 eggs ½ cup milk ½ cup water 1 t. vanilla

2 T. sugar (optional) 2 T. butter, melted 1 cup all-purpose flour ¼ t. salt

Directions:

1. In a medium mixing bowl, whisk together eggs, milk, water, vanilla, sugar and butter. Gradually add in the flour and salt, then beat until smooth.
2. Heat griddle or frying pan over medium heat. Coat pan in non-stick cooking spray and pour the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe until batter has set. Loosen with a spatula, turn and cook the other side.
4. Serve hot. Spread orange honey butter (below) on each crepe and sprinkle with powdered sugar or maple syrup (sparingly).

Orange Honey Butter

Ingredients:

• ¼ cup butter, softened
• 1 T. honey
• ¼ t. orange juice
• ¼ t. orange zest

Directions:

In a small bowl, cream butter until light and fluffy. Mix in honey, juice, and orange zest.