Directions

1. Special Equipment: KitchenAid® K400 blender; KitchenAid® Artisan Stand Mixer with whisk attachment.
2. Make the batter. Place all batter ingredients (1 1/2 cups whole milk, 6 large eggs, 5 Tbsp butter, 2 Tbsp honey, 1/2 tsp salt, 1 1/2 cups flour, 3/4 tsp cinnamon, and 1 Tbsp orange zest) into the KitchenAid® K400 blender. Turn to speed 4 and blend mixture for 10 seconds. Keep the cap on and place the blender jar in the refrigerator to rest the batter for at least 20 minutes before using.
3. Make the crepe wrappers. Heat a 10-inch, non-stick skillet over medium-high heat. Use a pastry brush to lightly coat the surface. Pour in about 1/4 cup batter into the hot pan and immediately swirl batter around to coat bottom of pan in a thin, even layer of batter. Cook until the surface looks dry - about a minute. Then, flip crepe over and cook briefly to set the other side (no more than 5 seconds). Remove crepe to your sheet pan. Repeat with remaining batter, stacking crepes in a stack as you go. Set aside.