Clean Eating Sweet Stuffed Crepes 2 Ways

In a large mixing bowl, whisk the eggs. Add milk, water, butter, honey, salt and whisk to combine. Add flour and whisk again until thoroughly combined. Batter should be very runny, not like a pancake batter. You can prepare it in advance and refrigerate overnight.Preheat medium (10") non-stick skillet on medium heat and spray with cooking spray. Hot skillet is very important for successful crepes. Hold skillet in the air, pour 1/4 cup batter in the centre and quickly tilt it to distribute batter evenly all around. The key is to be quick and it usually takes a few crepes to get a hang of the process. Cook for 2 minutes or until dry golden edges appear. Then using thin spatula flip and cook for another 45 seconds. Repeat this step with remaining batter. Depending on the skillet you use, you might or might not need to spray it with cooking spray before each crepe.While making crepes, prepare both fillings in separate medium bowls. Just mix ingredients with a fork.Spread 1/4 cup filling around the crepe, fold in half and then in half again. Any remaining filling or plain crepes can be enjoyed on its own. Serve warm with yogurt, honey, maple syrup and fruit of choice. Whatever you like. Makes great lunch leftovers!