Cinnamon Crepes - cooking recipe

Ingredients
    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
Preparation
    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.

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