Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
Best crepes that we have made. Very light and not greasy like some. Great cinnamon flavor and not alot of carbs
I used flavored coffee creamer instead of whole milk and opted for 1/4 flour and 1/2 oatmeal. They were very good!