For Crepes

• 5 large eggs
• 2 1/4 cups (540 ml) milk
• 1 1/2 cup (360 ml) water
• 3 cups (720 ml) flour
• 6 tbsp (90 g) melted butter, plus extra for pan
• 2 tsp cinnamon
• zest of one orange

For Syrup

• 2 cups (480 ml) sugar
• 1 cup (240 ml) honey
• 1 1/2 cups (360 ml) water
• 2 tbsp (30 ml) orange juice (freshly squeezed - may also use lemon juice)
• 2 (3-inch) sticks cinnamon (optional)
• 4 to 6 whole cloves, or 1/2 tsp ground cardamom (optional)

For Filling

• 2 1/2 cups (600 ml) fresh whipped cream*
• 14 oz (400 g) nuts, finely chopped (can use any nuts you prefer for baklava, I prefer walnuts or pistachios)
• 1 1/2 tbsp cinnamon
• 1/4 tsp ground clove (optional)
• 4 tbsp powdered sugar
• 3 oz (85 g) chopped candied walnuts for topping (optional)