Cinnamon Crêpes

Description
From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, and blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill.
 * 30 minutes | 10 minutes prep
 * 8 servings

Ingredients

 * ¾ cup flour
 * ¾ cup half-and-half
 * ¼ cup whole milk
 * ¼ cup granulated sugar
 * ½ teaspoon ground cinnamon
 * ¼ teaspoon vanilla extract
 * 1 dash salt
 * 2 eggs
 * cooking spray

Directions

 * 1) Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
 * 2) Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
 * 3) Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat.
 * 4) Coat pan with cooking spray; remove pan from heat.
 * 5) Pour a scant ¼ cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
 * 6) Cook 1 minute or until surface of crêpe begins to look dry.
 * 7) Carefully lift edge of crêpe with a spatula to test for doneness.
 * 8) Turn crêpe over when it can be shaken loose from pan and the underside is lightly browned; cook crêpe 20 seconds on the other side.
 * 9) Place crêpe on a towel, and cool.
 * 10) Repeat the procedure until all of the batter is used, for a total of eight crêpes.
 * 11) Stack the crêpes between single layers of wax paper or paper towels to prevent them from sticking.
 * 12) These can be refrigerated for 5 days or frozen for a month.