Honey Crepes with Raspberries

Ingredients:

2 1/2 tablespoons honey
1 cup flour
1/8 teaspoon salt
2 teaspoons baking powder
3 medium eggs
1/3 cup water
1 cup buttermilk
2 tablespoons vegetable oil
confectioner's sugar for dusting
1 cup fresh raspberries for
decorating

Melt honey in small saucepan
over medium heat. Take off heat
and cool until tepid.

Place flour into large bowl. Add
salt.

Add baking powder.

Mix with spoon to blend all
ingredients well.

In medium bowl, whisk eggs with
wire whisk until uniform.

Add water.

Add buttermilk.

Add oil.

Add melted honey.

Whisk with wire whisk until
smooth.

Pour egg mixture into bowl with
flour.

Mix with wire whisk until smooth.
Cover bowl with plastic wrap and
let rest for at least 1 hour (or
overnight).

Heat medium skillet over medium
heat for 30 seconds. Add 1/2
teaspoon oil or just enough to
coat bottom of skillet. Pour 1/4
cup of batter into center of skillet.

Rotate skillet so that batter flows
toward edges and cover entire
bottom of skillet.

Cook over medium-low heat until
browned on bottom, about 1 to 2
minutes. When you notice edges
getting brownish, check bottom
by lifting a little part of crepe with
spatula.

Flip with spatula over and cook
on other side until browned. Try
to not tear crepe, although it
happens often as the crepes are
very tender and soft. That is
okay because you'll fold them
later anyway.

When crepe is browned on
another side, slide it to large
plate. Cover with aluminum foil
to keep warm, or keep plate in
preheated oven (to 250 degrees
F). Stack crepes on top of each
other on the same plate to keep
them warm all together.

Arrange crepes on serving
plate, dust with confectioner's
sugar and add several fresh
raspberries. Serve warm.

Why settle for second best? Enjoy the
ultimate in breakfast elegance - crepes!

Honey Crepes with Raspberries

Adapted from

Crepes