Cinnamon Crepes

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.

Note:

Sean Murphy,

Beach Bistro/Anna Maria Island,

Cooking Light

May 2005
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