Strawberry Crepes

Sauce Directions:⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a small saucepan, whisk together BeeMaid honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch until well blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Whisk in butter or margarine. Cool to room temperature or refrigerate until ready to use.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Crepe Directions:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Combine all ingredients in blender or food processor; blend until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Rub 8-inch non-stick skillet with oiled paper towel or spray lightly with non-stick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Repeat process with remaining batter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Assemble crepes by folding as shown, scattering with sliced strawberries and drizzling with the honey sauce