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Cinnamon Crepes

Cinnamon Crepes

This recipe goes with Berry-Filled Cinnamon Crepes

Cooking Light MAY 2005

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 29%
  • Fat: 3.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.8g
  • Carbohydrate: 16.5g
  • Fiber: 0.4g
  • Cholesterol: 65mg
  • Iron: 0.8mg
  • Sodium: 51mg
  • Calcium: 48mg
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Cinnamon Crepes recipe

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