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HONEY CREPES

Make the crpe batter without adding the butter and oil, sieve if lumpy. Leave to settle for at least 30 minutes. When you want to use the batter, add the melted butter and oil. If necessary, thin the batter with a little water if it has thickened while settling. The crpe batter must be thin enough to cover the bottom of the frying pan immediately. Grease the frying pan lightly for the first crpe. The following ones will slide easily without any additional fat. When all the crpes are done, warm the honey with the other ingredients of the filling. Spread each crpe with the filling, roll the crpes. Arrange in an ovenproof dish to heat them for 5 minutes. The crpes, cooked beforehand but not filled, can be wrapped up in aluminum foil and kept for a few days in the refrigerator.
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Batter:
1 lb flour
6 eggs
1/2 tsp salt
1/3 cup sugar
4 cups milk
1/3 cup butter, melted
3 tbsp oil

Filling:
3 1/2 oz walnuts, chopped
1 3/4 oz almonds, powdered
3/4 lb liquid honey
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20
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5
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Brittany
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Desserts
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