Dessert Crepes with Carrot Honey Juice

Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.

110 g German #405 flour 1/4 tsp Salt 2 tbsp Corn oil 180 ml Milk 110 ml Carrot honey juiceangiesrecipes or milk if you want to make regular crepes 1 Egg 1/2 tsp Vanilla extract

1. Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
   
2. Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
   
3. Fill crepes with desired filling and seasonal fruit or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.