HAPPY MOTHER’S DAY TO ALL (BUT ESPECIALLY LISA)!!!!

Don’t fear the crepe. It’s a lot like a light pancake except it feels more special. I enjoy making them because they are so versatile. Savory or sweet, breakfast, lunch or dinner, these thin airy discs can be filled with almost any type ingredient. Also, for reasons that escape me, the crepe makes people think you pulled out all the stops. Frankly, I can cook breakfast crepes and have the kitchen cleaned up rather quickly (unlike most of my kitchen endeavors).

So, in honor of the mother to my beautiful daughter, Olivia, this is Lisa’s Mother’s day breakfast. If you’ve read other posts you might know that Lisa is quite the picky eater and she liked what I made this morning so I high five the blogging community and shout… YES!!! Please enjoy.

Crepes with Orange-Bourbon-Butter syrup

Crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
½ tsp vanilla
1 tsp sugar
1 tsp orange zest

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the rest of the ingredients; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Sauce

4 tbsp butter
¼ cup bourbon
1 orange sliced
¼ cup water
¼ cup honey
1 tsp orange zest

In a medium saucepan melt butter. Add rest of ingredients except honey. Reduce over medium heat for 7-8 minutes.
Add honey and cook another 5 minutes or until a slightly surup consistency is observed.
Strain and discard the solids.
Drizzle orange bourbon butter sauce over crepes and serve