Cinnamon Crepes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 crepe pan or nonstick skillet over medium-high heat.
• 4 coat pan with cooking spray; remove pan from heat.
• 5 pour a scant 1/4 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 crepe begins to look dry.
• 7 carefully lift edge of crepe with a spatula to test for doneness.
• 8 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.
• 9 place crepe on a towel, and cool.
• 10 repeat the procedure until all of the batter is used, for a total of eight crepes.
• 11 stack the crepes 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.