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Clam Chowder
Crab Bisque
Lobster Bisque

Dairy Butters:
Cinnamon Brwn Sgr Honey Butter
Vanilla Bean Honey Butter
Parmesan Basil Garlic Butter

Sauté Butters:
Lemon Dill Sauté Butter
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Caramel Chocolate Fudge
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French Vanilla Bean Crepes Prep & Cook Time: 10 minutes Items Needed: 1 cup all-purpose flour 1 cup milk 4 tablespoons Vanilla Bean Honey Butter 4 eggs 1/4 teaspoon salt

Preparation:

Wisk the flour, milk, eggs and salt in a mixing bowl until the mixture is smooth. Add the melted honey last. Set batter aside for 20 minutes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.

Add any desired combination of honey butter, fresh sliced fruit, powdered suger w/ lemon juice, peanut butter and jelly etc. Roll up and serve. A little Chef Shamy® Honey Butter on top and dusting with powdered sugar makes the perfect desert.

Makes 4 servings.