Cinnamon Crepes

READY IN: 30mins
Recipe by Vino Girl

From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, & blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill.

Top Review by

Best crepes that we have made. Very light and not greasy like some. Great cinnamon flavor and not alot of carbs

Ingredients Nutrition


  1. Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
  2. Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
  3. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat.
  4. Coat pan with cooking spray; remove pan from heat.
  5. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
  6. Cook 1 minute or until surface of crepe begins to look dry.
  7. Carefully lift edge of crepe with a spatula to test for doneness.
  8. 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.
  9. Place crepe on a towel, and cool.
  10. Repeat the procedure until all of the batter is used, for a total of eight crepes.
  11. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
  12. These can be refrigerated for 5 days or frozen for a month.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a