Crêpes:

Cup of Yum
1. Whisk together all crêpe ingredients in a bowl.
2. Let batter sit in the refrigerator at least 1 hour (or overnight).
3. Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
4. Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
5. Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
6. Make Crêpes Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

Mascarpone Whipped Cream:

1. Chill a glass (Pyrex) bowl in the freezer until it’s cold to the touch.
2. Remove it from the freezer, add the mascarpone, whipping cream, sugar, and Grand Marnier (if using). Use an electric mixer to whip on high until it's smooth and creamy. Chill until you're ready to use.
3. Make mascarpone whipped cream up to 1 day before serving.

Assemble Crêpes:

1. Spread mascarpone cream on ¼ of each crêpe. Add a few strawberry slices to the cream. Fold the crêpe in half, covering the cream.
2. Add more cream to half of the folded crêpe, and then fold in half again.
3. Serve the crêpes with remaining cream, more sliced strawberries, and honey.
4. Serve immediately.