Crepes:

Beat 2 eggs until light and frothy. Add 2/3 cup milk and beat till mixed. Add mixture of: ½ cup flour, 1 tblsp white sugar, ½ tsp salt, and 1 tblsp oil. Beat well. Use a couple drops of oil in a pan, pour crepe mixture in but use less than you would to make a pancake. Swirl until it covers the bottom of the pan thinly and evenly. When the edge starts to curl up, flip. Cook until golden. Makes approx. 4 crepes depending on the size of the pan used.

Filling:

250 ml whipping cream

1 small can of mandarin oranges, drained

1 tsp orange extract

sweetener if desired (ie ½ cup of icing sugar)

Island Gold Honey with Organic Cocoa

Whip the whipping cream until thick and then add icing sugar (if using) and orange extract. Continue whipping until fairly stiff. Fold in the mandarin orange segments until evenly distributed.

Assembly:

Place the crepe on a plate. Spread a layer of Island Gold Honey with Organic Cocoa over the entire crepe. Put a generous dollop of the whipping cream filling across the crepe at the 2/3 line, flipping the short side over the filling and continue to roll. Place on the plate seam side down. Top with a dollop of whipped cream on top in the center. Using a tea strain sift some cocoa over the top of the crepe. Finish with a drizzle of Island Gold Honey with Organic Cocoa across the top.    Note: to drizzle the Island Gold Honey with Organic Cocoa, place a few tablespoons of honey in a cup and place the cup in a pan of hot-from-the-tap water while you are assembling the crepes. The hot water will warm the honey enough to make it easier to pour and drizzle on the crepe.