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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| half and half cream: 3/4 cup |
| whole milk: 1/4 cup |
| granulated sugar: 1/4 cup |
| ground cinnamon: 1/2 tsp |
| vanilla extract: 1/4 tsp |
| salt: 1 dash |
| eggs: 2 |
| cooking spray |
Cinnamon Crepes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- 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.