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Cinnamon Crepes

Yield 8 crepes (serving size: 1 crepe)

Ingredients

  • 3/4 cup all-purpose 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
  • Dash of salt
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • calories 121
  • caloriesfromfat 29 %
  • fat 3.9 g
  • satfat 2.1 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 3.8 g
  • carbohydrate 16.5 g
  • fiber 0.4 g
  • cholesterol 65 mg
  • iron 0.8 mg
  • sodium 51 mg
  • calcium 48 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup; level with a knife. 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.

  2. Heat an 8-inch crepe pan or medium 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.

  3. 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.

  4. Place crepe on a towel, and cool. Repeat the procedure until all of the batter is used. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.