Baklava Style Crepes

For the crepes

1. Whisk together the eggs, water and milk.  Add in the flour and whisk until smooth. 
2. Melt the butter in the pan you are using to cook the crepes.  Remove from heat and let cool slightly before adding it to the batter. Mix well 
3. Heat a crepe pan or 8” skillet over medium heat and lightly spray with pan spray to ensure they don’t stick.  Pour about ¼ cup of the batter onto the pan and swirl it so the batter coats the bottom and creates a thin crepe.  When the edges slightly brown and the top looks dry (after about 1-2 minutes), flip the crepe over and cook for an additional 30 seconds - crepes cook quickly, don’t walk away! 
4. Continue with remaining batter and stack the cooked crepes on a plate and cover with a towel. 

For the nut filling

1. Place a cast iron skillet or heavy bottomed pan over medium heat.  Add the walnuts and toast until fragrant, mixing constantly so they do not burn.  Add the butter and mix until melted.  Drizzle the honey over the mixture and mix until combined, then remove from heat. 

For the whipped cream

1. In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, whisk the whipping cream until frothy. 
2. Add in powdered sugar and vanilla extract and whip on high until gentle peaks form 

Assemble the Crepes

1. Place a crepe on a plate and top with a few tablespoons of the nut mixture.  Top with whipped cream and serve!