Cinnamon Crepes

Recipe by Vino Girl
READY IN: 30mins




  • 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.