Instructions: In a mixing bowl, stir together flour, eggs and sugar and blend until smooth. Whisk in milk to form smooth batter and add orange zest and 1/4 cup pine nuts. Allow to stand 20 minutes.

Meanwhile, whip cream to stiff peaks. Stir in honey and Pernod and set aside. Heat two 8-inch crepe pans over medium heat and brush with trace amounts of butter. Cook crepes in the traditional way, until dark golden brown and finish batter.

To serve, preheat oven to 350 degrees. Fold crepes into quarters and place on a baking sheet. Put into oven for 2 to 3 minutes, until hot, remove, drizzle with 2 to 3 tablespoons of honey sauce, sprinkle with toasted pine nuts and serve.

This recipe yields 4 servings.

Comments: Nonstick crepe pans make this very simple.

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