3/4 cup milk,
1/2 cup water,
1 cup unbleached, all-purpose flour,
3 tbsp. melted butter,
1 tsp. vanilla extract,
1 tbsp. honey (for drizzling powdered sugar)
- Place the dough blade in the Processor Bowl. Place the eggs, milk, water, flour, butter, vanilla, and 1 tablespoon honey in the Processor Bowl and pulse until smooth.
- In a nonstick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from the pan and keep warm on a plate.
- Continue with the remaining batter, stacking the crepes between layers of parchment paper.
- To serve, roll the crepes to form cigar shapes, place on a serving platter, and drizzle with honey. Sift with powdered sugar just before serving.