Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.