Cinnamon Crêpes

Cinnamon Crepes From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, & blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill. 3/4 cup flour 3/4 cup half-and-half 1/4 cup whole milk 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1 dash salt 2 eggs cooking spray

8 servings 30 minutes 10 mins prep

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