For crepes, prepare the Basic Dessert Crepes. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Place crepes on a serving platter.

For sauce: In a heavy small saucepan, cook and stir brown sugar and honey over medium-high heat till bubbly. Reduce heat to medium. Boil mixture, uncovered, for 6 minutes (adjust heat as necessary to maintain a steady boil). Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).

Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Top crepes with apples. Spoon some of the sauce over crepes (cover and chill remaining sauce for another use). Top with pecans. If you like, serve with ice cream. Makes 7 servings.

In a small mixing bowl combine 3/4 cup all-purpose flour, 3/4 cup milk, 1/3 cup water, 2 eggs, 2 tablespoons sugar, 1 tablespoon butter, melted, or 1 tablespoon cooking oil, and 1/8 teaspoon salt. Beat with a rotary beater until combined and smooth. Heat a lightly greased 6-inch nonstick skillet over medium-high heat. Remove from heat. Spoon 2 tablespoons of the batter into skillet; lift and tilt skillet to spread batter evenly. Return to heat; brown on one side only for 30 to 45 seconds. Invert skillet over paper towels; remove crepe from skillet. Lay crepes out flat to cool. Repeat with remaining batter, greasing skillet as necessary with additional shortening or cooking oil. Makes 12 to 14 crepes.