2 cups nonfat milk, 1 cup all-purpose flour, 2 egg whites, 1 egg, 1 tbsp honey, 1 tbsp vegetable oil, 1/8 tsp salt

Combine all ingredients in a blender or food processor; blend until smooth. Rub 8-in nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tbsps crepe batter into the skillet, tilting and rotating the skillet to cover evenly with batter. Cook until the edges begin to turn brown. Turn crepe over and cook until lightly browned. Remove crepe to a plate to cool. Repeat the process with the remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container. (from the National Honey Board)

1 tbsp honey, 1 tbsp cocoa powder, 1/4 cup espresso coffee hot, 3/4 cup steamed milk

In a latte cup, stir together honey and the remaining ingredients. (from the National Honey Board)

4 cups freshly brewed tea, 1/4 cup honey, 4 whole cloves, 4 whole cinnamon sticks, 4 slices citrus fruits

Combine tea, honey, cinnamon & cloves in a saucepan; simmer 5 minutes. Serve hot with citrus garnish. (from the National Honey Board)

4 cups of old fashioned rolled oats, 2 cups corsely chopped nuts, 1 cup golden raisins, 3/4 cup honey, 1/2 cup butter or margarine, 2 tsp ground cinnamon, 1 tsp vanilla, dash of salt

Combine oats, nuts and raisins in a large bowl; mix well and set aside. Combine honey, butter, cinnamon, vanilla and salt in a saucepan; bring to a boil over high heat & boil 1 minute. Pour honey mixture over oat mixture; toss until well blended. Spread on a lightly greased cookie sheet. Bake at 350 degrees F for 20 minutes or until lightly browned; stir every 5 minutes. Cool. Crumble & store in an airtight container up to 2 weeks. (from the National Honey Board)