Cinnamon Crêpes

== Description ==
From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, and blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill. 
* 30 minutes | 10 minutes prep 
* 8 servings 
== Ingredients ==
* ¾ cup flour
* ¾ cup half-and-half
* ¼ cup whole milk
* ¼ cup granulated sugar
* ½ teaspoon ground cinnamon
* ¼ teaspoon vanilla extract
* 1 dash salt
* 2 eggs
* cooking spray
== Directions ==
# 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 crêpe pan or nonstick skillet over medium-high heat.
# Coat pan with cooking spray; remove pan from heat.
# Pour a scant ¼ 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 crêpe begins to look dry.
# Carefully lift edge of crêpe with a spatula to test for doneness.
# Turn crêpe over when it can be shaken loose from pan and the underside is lightly browned; cook crêpe 20 seconds on the other side.
# Place crêpe on a towel, and cool.
# Repeat the procedure until all of the batter is used, for a total of eight crêpes.
# Stack the crêpes 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.
Category:Crêpe Recipes
Category:Milk and cream Recipes
Category:Egg Recipes