Preparation / Directions:
To make the crepe batter, process milk, water, egg yolks, flour, sugar, and melted butter in a food processor until smooth.
To make filling, beat the cream until it starts to thicken, then add orange rind and juice, lime juice, and sugar and beat again until the mixture is thick.
Generously spray an 8-inch skillet with cooking spray and heat slightly over medium heat. Pour 3 T. of batter into the pan and swirl until it coats the pan. Cook about 1 minute or until the underside is golden brown. Turn and cook the other side for about 30 seconds. Keep warm while you prepare an additional 7 crepes.
To fill, spoon 2 T. of the filling along the center of each crepe, then roll up and sprinkle with powdered sugar. Place two crepes, side-by-side, on a nice piece of china and garnish with orange slices. Serve warm with cinnamon coffee.
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