I love crepes -- when I lost my recipe -- Shasta had this one -- it is quite excellent.

Shasta Brown's Crepes

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk - can use low fat milk -- if you wish 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  

But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes. 

You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  

You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  

Crepes are delicate and so the toppings should be delicate also.   

Pumpkin Cake Rolls --- Love them

I love pumpkin -- Here is my all time favorite -- yes it take time to prepare -- but they are truly wonderful ..........  

Pumpkin Cake Roll 

• 3 eggs

• 1 cup granulated sugar

• 2/3 cup canned pumpkin

• 1 teaspoon lemon juice

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup chopped nuts

• powdered sugar

• 1/4 cup margarine, softened

• 2 (3-ounce) packages cream cheese, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla

 Preheat oven to 350° F. Line a 10×15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

 In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.

 Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.